Potential Use of Mixed Gels from Konjac Glucomannan and Native Starch for Encapsulation and Delivery of Aroma Compounds: A Review

Lafarge Céline; Cayot Nathalie

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Potential Use of Mixed Gels from Konjac Glucomannan and Native Starch for Encapsulation and Delivery of Aroma Compounds: A Review

机译：潜在使用来自Konjac Glucomannan的混合凝胶和用于封装和递送香气化合物的天然淀粉：综述

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《Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten》 |2018年第10期|共10页
作者
Lafarge Céline; Cayot Nathalie;
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作者单位

Univ. Bourgogne Franche‐Comté AgroSup DijonPAM UMR A 02.102 F‐21000 Dijon France;

Univ. Bourgogne Franche‐Comté AgroSup DijonPAM UMR A 02.102 F‐21000 Dijon France;

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原文格式 PDF
正文语种 eng
中图分类粮食加工工业;
关键词
delivery systems; gels; konjac glucomannan; starch; volatile compounds;

机译：送货系统;凝胶;魔芋葡甘松管;淀粉;挥发性化合物;

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1. Potential Use of Mixed Gels from Konjac Glucomannan and Native Starch for Encapsulation and Delivery of Aroma Compounds: A Review [J] . Lafarge Céline, Cayot Nathalie Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten . 2018,第9a10期

机译：潜在使用来自Konjac Glucomannan的混合凝胶和用于封装和递送香气化合物的天然淀粉：综述
2. Change in textural properties, starch digestibility, and aroma of nonfried instant noodles by substitution of konjac glucomannan [J] . Park Eun Young, Kim Hyo Yeong, Shin Hye‐Young, Cereal Chemistry . 2019,第4期

机译：通过驯化Konjac Glucomanannan的篡改性质，淀粉消化率和非犯方便面的香气的变化
3. Decreasing the digestibility of debranched corn starch by encapsulation with konjac glucomannan [J] . Ning Yuejia, Cui Bo, Yuan Chao Food Hydrocolloids . 2020,第Octa期

机译：通过用康奈克葡甘蓝南康封装降低船锚玉米淀粉的消化率
4. FREEZE STABILITY OF STARCH MIXTURES. INTEREST OF KONJAC GLUCOMANNAN IN REDUCING THE FREEZABLE WATER AND IMPACT ON GELATINIZATION PROPERTIES OF POTATO STARCH [C] . Patricia LE-BAIL IIR International Conference on Sustainability and the Cold Chain . 2016

机译：冻结淀粉混合物的稳定性。 Konjac Glucomannan在降低薯淀粉的凝胶化性能下的兴趣
5. Partitioning and transport in complex nano-structured systems: Gradient diffusion of ionic micelles in gels and partitioning of hydrophobic aroma compounds. [D] . Lloyd, Nathan Winter. 2010

机译：在复杂的纳米结构系统中的分配和运输：离子胶束在凝胶中的梯度扩散和疏水性香气化合物的分配。
6. Konjac glucomannan hydrolysate: A potential natural coating material for bioactive compounds in spray drying encapsulation [O] . Supichar Wattanaprasert, Chaleeda Borompichaichartkul, Pilanee Vaithanomsat, 2017

机译：魔芋葡甘露聚糖水解物：一种潜在的天然涂层材料用于喷雾干燥封装中的生物活性化合物
7. Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood products [O] . Herranz, Beatriz, Tovar, C. A., Sólo de Zaldívar, M. Beatriz, 2012

机译：碱对魔芋葡甘露聚糖凝胶的影响，用作重组海鲜产品中的潜在胶凝剂
8. Encapsulation of Organic Molecules and Enzymes in Sol-Gel Glasses: NovelPhotoactive, Optical, Sensing and Bioactive Materials. A Review [R] . Avnir, D., Braun, S., Ottolenghi, M. 1992

机译：溶胶 - 凝胶玻璃中有机分子和酶的包封：新型光活性，光学，传感和生物活性材料。回顾

Potential Use of Mixed Gels from Konjac Glucomannan and Native Starch for Encapsulation and Delivery of Aroma Compounds: A Review

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