机译:生产最终的绿色香蕉粉:干燥和挤出对酚醛树脂和淀粉生物利用度的影响
Univ Guelph, Sch Engn, Guelph, ON N1G 2W1, Canada;
Univ Guelph, Sch Engn, Guelph, ON N1G 2W1, Canada|Shandong Agr Univ, Coll Food Sci & Engn, Tai An, Shandong, Peoples R China;
Univ Guelph, Sch Engn, Guelph, ON N1G 2W1, Canada|Shandong Agr Univ, Coll Food Sci & Engn, Tai An, Shandong, Peoples R China;
North Carolina State Univ, Dept Food Bioproc & Nutr Sci, Plants Human Hlth Inst, Kannapolis, NC 28081 USA;
North Carolina State Univ, Dept Food Bioproc & Nutr Sci, Plants Human Hlth Inst, Kannapolis, NC 28081 USA;
Univ Guelph, Sch Engn, Guelph, ON N1G 2W1, Canada;
Banana starch; Freeze-drying; Oven drying; Extrusion cooking; Resistant starch; Phenolic compounds;
机译:制造终极绿色香蕉面粉:干燥和挤出对酚醛概况和淀粉生物可接受的影响
机译:挤压蒸煮对生香蕉粉理化性质,抗性淀粉,酚含量和抗氧化能力的影响
机译:不同干燥条件对整个绿色香蕉面粉的淀粉含量,热性能和一些物理化学参数的影响
机译:香蕉淀粉替代木薯淀粉对两种零食营养,色泽,质感的影响
机译:非水凝胶渗透色谱法定量的淀粉分子量分布图:挤出诱导的断裂。
机译:改进的挤压蒸煮处理对谷物中酚类化合物的分布和生物利用度的影响
机译:改良挤压蒸煮处理对谷物中酚类化合物的分布及生物可获得性。