Effect of food processing technologies on the structural and functional properties of bioactive polysaccharides

被引：0
|
作者：
Nie S. [1 ]
Shi X. [1 ]
机构：
[1] (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang
来源：
| 1600年 / Chinese Institute of Food Science and Technology卷 / 16期
关键词：
Food processing technology; Functional properties; Polysaccharides; Structural properties;
D O I：
10.16429/j.1009-7848.2016.11.002
中图分类号：
学科分类号：
摘要：
Food processing or food manufacturing is the necessary means to ensure food safety and extend shelf life of food. Application of different processing technologies may have different effects on the nutritional components in food. Polysaccharides are one of the most bioactive components widely distributing in various kinds of food materials. In the current paper, effect of traditional food processing technologies (dehydration and thermal processing) and new technologies (ultrasound, high pressure and microwave) on the structral and functional properties of polysaccharides were reviewed. © 2016, Editorial Office of Journal of CIFST. All right reserved.
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页码：9 / 16
页数：7
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