机译:慢慢消化和不可消化的α-葡聚糖:淀粉改性和营养效果的酶促方法
School of Food Technology Institute of Agricultural Technology Suranaree University of TechnologyNakhon Ratchasima 30000 Thailand;
School of Food Technology Institute of Agricultural Technology Suranaree University of TechnologyNakhon Ratchasima 30000 Thailand;
Faculty of Sciences Department of Plant and Environmental Sciences University of CopenhagenFrederiksberg C 1871 Denmark;
glucanotransferases; probiotic; resistant α‐glucans; slowly digestible α‐glucans;
机译:慢慢消化和不可消化的α-葡聚糖:淀粉改性和营养效果的酶促方法
机译:化学修饰对食用淀粉体外消化速率和程度的影响:试图发现缓慢消化的淀粉。
机译:来自双歧杆菌的冷活性1,4-a-葡聚糖分支酶降低了逆血,提高了小麦淀粉的缓慢消化率
机译:谷物高粱蛋白质消化率对淀粉凝胶化和酶促转化对葡萄糖的影响
机译:减少淀粉饮食和淀粉消化率对奶牛营养消化率,微生物蛋白流量和泌乳性能的影响。
机译:高脂饮食诱导的肥胖小鼠大米中慢消化性和抗性淀粉的比较作用
机译:用4,6-α-葡聚糖转移酶和分支蔗糖酶衍生慢消化淀粉衍生α-葡聚糖的研制