Enzymes in food technology

Food Proteins and Enzymes

Nanoparticles of Cyclodextrins & Their Applications in Food Technology

Cyclodextrins (CDs) are a family of cyclic oligosaccharides which are composed of α (1,4) -linked glucopyranose subunits. Thebest-characterized forms are α, β and γ CD which are consisted of six, seven and eight D-glucose units, respectively. Cyclodextrins are produced from starch by enzymatic degradation. These macrocyclic carbohydrates with polar internal cavities can form complexes with and ...

Announcement of “International Congress on Food Science & Technology & Agriculture & Food Security” in Karaj, Iran

This article has no abstract. DOI: 10.18502/jfqhc.7.1.2444  

Nanoparticles of Cyclodextrins & Their Applications in Food Technology

Cyclodextrins (CDs) are a family of cyclic oligosaccharides which are composed of α (1,4) -linked glucopyranose subunits. Thebest-characterized forms are α, β and γ CD which are consisted of six, seven and eight D-glucose units, respectively. Cyclodextrins are produced from starch by enzymatic degradation. These macrocyclic carbohydrates with polar internal cavities can form complexes with and ...

Change of Date for “International Congress on Food Science & Technology & Agriculture & Food Security” in Karaj, Iran

This article has no abstract.  DOI: 10.18502/jfqhc.7.4.4842