Art

J-GLOBAL ID：201702242893672728   Reference number：17A0171885

Influence of enzymatic extrusion of corn starch on preparation of isomalto-oligosaccharides

低アミロース収率に及ぼすコーンスターチの影響を研究した。【JST・京大機械翻訳】

Author (8)： Ge Jie (School of Food Science and Technology, Jiangnan University) ,  Wu Chunsen (School of Food Science and Technology, Jiangnan University) ,  Wang Ying (School of Food Science and Technology, Jiangnan University) ,  Wang Ren (School of Food Science and Technology, Jiangnan University) ,  Jin Zhengyu (School of Food Science and Technology, Jiangnan University, Synergetic Innovation Center of Food Safety and Nutrition) ,  Xu Xueming (The State Key Laboratory of Food Science and Technology, Jiangnan University, Synergetic Innovation Center of Food Safety and Nutrition) ,  Jiao Aiquan (The State Key Laboratory of Food Science and Technology, Jiangnan University, Synergetic Innovation Center of Food Safety and Nutrition) ,  Zhou Xing (The State Key Laboratory of Food Science and Technology, Jiangnan University)
Material： Shipin yu Jixie
Volume： 32  Issue： 9  Page： 183-186  Publication year： 2016 
JST Material Number： C2726A  ISSN： 1003-5788  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The treatment of corn starch b...

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Thesaurus term： water content ,  orthogonality ,  optimization ,  *corn starch ,  extruded product
Semi thesaurus term： 押出材 , 【Automatic Indexing@JST】

Author keywords (4)： α-amylose ,  extrusion ,  corn starch ,  isomalto-oligosaccharide

JST classification (3)： Food quality  (FJ01040F) ,  General  (FJ04010T) ,  Polysaccharides  (CF10054P)

Terms in the title (4)： アミロース ,  収率 ,  コーンスターチ ,  研究