抗性糊精的先存性和命运：制备、理化和功能特性、生理活性以及食品应用：综述

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Reviews International Pub Date : 2024-03-16 DOI:10.1080/87559129.2024.2326572

Meiqi Xu, Siman Li, Yuan Zou, Jingkun Yan, Lin Li, Yujia Liu, Siqian Chen, Shuyan Zhang, Yiling Li, Xu Chen, Jie Zhu

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引用次数: 0

摘要

抗性糊精（RD）是从淀粉中提取和加工的一种葡聚糖。它已被批准为 "公认安全食品"，前景广阔。然而，目前对抗性糊精的研究还不多。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Resistant Dextrin Preexistence and Fate: Preparation, Physicochemical and Functional Properties, Physiological Activity, and Food Applications: A Review

Resistant dextrin (RD) is a kind of glucan extracted and processed from starch. It has been approved as a Generally Recognized as Safe food which has a promising future. However, there is less comp...

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists