Trehalose, a new approach to premium dried foods
Trehalose, a new approach to premium dried foods
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海藻糖，优质干燥食品的新方法
DOI：
10.1016/0924-2244(91)90671-5
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发表时间：
1991
影响因子：
15.3
通讯作者：
B. Roser
中科院分区：
文献类型：
--
作者：
B. Roser
海藻糖是一种简单但不寻常的糖，它具有非凡的能力，可以保护生产海藻糖的植物在干旱中完全干枯时免受损害。这些“复活”植物的保护作用可以通过在食物干燥前添加海藻糖来模仿。这种温和无毒的糖在干燥过程中形成玻璃状，可以捕获挥发性食物芳香；当干燥的产品与水重组时，这些物质就会释放出来。
The simple but unusual sugar trehalose has the remarkable ability to protect plants that produce it from damage when they dry out completely in a drought. The protective effect that occurs in these ‘resurrection’ plants can be mimicked by adding trehalose to foods before drying them. This bland, non-toxic sugar has the ability to form a glass during drying that entraps volatile food aromatics; these are released when the dried product is reconstituted with water.
DOI：
10.1016/0300-9629(90)90015-k
发表时间：
1990
期刊：
Comparative biochemistry and physiology. A, Comparative physiology
影响因子：
--
作者：
J. Riby;S. Sunshine;N. Kretchmer
通讯作者：
J. Riby;S. Sunshine;N. Kretchmer