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中国精品科技期刊2020
何璐, 杨英, 林亲录. 大米淀粉回生机理、检测及控制方法的研究现状[J]. 食品工业科技, 2015, (08): 365-369. DOI: 10.13386/j.issn1002-0306.2015.08.068
引用本文: 何璐, 杨英, 林亲录. 大米淀粉回生机理、检测及控制方法的研究现状[J]. 食品工业科技, 2015, (08): 365-369. DOI: 10.13386/j.issn1002-0306.2015.08.068
HE Lu, YANG Ying, LIN Qin-lu. Research status on the mechanism,detection and control methods of rice starch retrogradation[J]. Science and Technology of Food Industry, 2015, (08): 365-369. DOI: 10.13386/j.issn1002-0306.2015.08.068
Citation: HE Lu, YANG Ying, LIN Qin-lu. Research status on the mechanism,detection and control methods of rice starch retrogradation[J]. Science and Technology of Food Industry, 2015, (08): 365-369. DOI: 10.13386/j.issn1002-0306.2015.08.068

大米淀粉回生机理、检测及控制方法的研究现状

Research status on the mechanism,detection and control methods of rice starch retrogradation

  • 摘要: 大米淀粉的回生使大米制品的口感变差,导致大量的浪费。本文对近年来有关大米淀粉回生机理、检测方法进行了综述;在此基础上,阐述了大米淀粉回生控制的研究现状,提出了目前存在的研究问题,为深入研究大米淀粉回生的机理及其检测控制等提供一些理论参考。 

     

    Abstract: The taste of the retrogradation rice starch was poor,led to a lot of waste. The paper summarized the mechanism,detection methods of rice starch retrogradation in recent years. Based on this,this paper expound the present situation of controlling the retrogradation of rice starch,put forward the existing problems,and provid some theoretical references for further study on the mechanism,detection and control methods of rice starch retrogradation.

     

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