1) fat replacement
脂肪替代
1.
Creating low-fat sausage and meat products with METHOCEL MX~(TM) fat replacement technology
METHOCELTMMX的脂肪替代技术可以使低脂肪的肉制品保持如全脂肉制品一样的优异的风味,提供良好的质构和柔嫩多汁的口感。
2) fat substitute
脂肪替代品
1.
Effect of long rice based fat substitutes on reological properties of ice-cream;
籼米为基质的脂肪替代品对冰淇淋流变学性质的影响
2.
Application and mechanism investigation of fat substitute in whip topping;
脂肪替代品在whip topping中的应用及机理探讨
3.
Introdution of protein-based fat substitutes;
以蛋白质为原料开发脂肪替代品的探索
3) fat substitutes
脂肪替代品
1.
This article has reviewed the research development of different kinds of carbohydrate-based fat substitutes and their components, characteristics and functions.
综述了各种类型碳水化合物型脂肪替代品的研究进展和它们的组成、特点及功能,并介绍了碳水化合物型脂肪替代品在食品中工业的应用。
2.
As one type of fat substitutes,sucrose polyesters(SPE) are growing important in food industry.
蔗糖多酯作为一种脂肪替代品,在食品工业中扮演着日益重要的角色。
4) fat replacers
脂肪替代品
1.
Fat mimic mechanism of fat replacers;
脂肪替代品模拟脂肪的机理
2.
Development of research and applications of fat replacers in milk products;
脂肪替代品在乳制品中的研究与应用进展
3.
Conditions and applications of protein- based fat replacers;
蛋白质为基质的脂肪替代品研究现状及其应用
5) fat replacer
脂肪替代品
1.
Effect of fat replacers from whey protein on the quality of ice cream;
以乳清蛋白为基质的脂肪替代品对冰淇淋品质的影响
2.
Study on soy flour-polysaccharide graft as fat replacer;
豆粕-多糖接枝物脂肪替代品的研究
3.
Study on defatted soybean flour-polysaccharide graft as fat replacer;
脱脂大豆粉-多糖接枝物脂肪替代品的研究
6) fat substitute
脂肪替代物
1.
Research on the preparation of fat substitute in enzyme method;
酶法制备脂肪替代物的研究
2.
The classification and application of fat substitute
脂肪替代物的分类及在食品中的应用
3.
The acid process and hydrolysis of a-amylase were used to prepare the fat substitute,and the prepared products were applied in cakes for studying the effect of fat substitute.
采用酸法、酶法水解大米淀粉制备脂肪替代物,对比研究两种制备方法,并将制备产品应用于蛋糕中,考察其代脂效果。
补充资料：脂肪
分子式：
CAS号：
性质：见中性脂肪
CAS号：
性质：见中性脂肪
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条