Sugar replacement with zwitterionic plasticizers like amino acids
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چکیده
منابع مشابه
Effect of Storage Temperature and Light on the Freeze-Dried Amino Acids from Sugar Beet and Sugar Cane Molasses
Molasses is a significant by-product of sugar beet or sugar cane refining industry. In this work, the effects of storage temperature and packaging on the contents of free amino acids (AAs) in sugar beet and sugar cane molasses after freeze drying were inquired. The effect of different variables such as, temperature (4 and 25˚C) and light (Metallized polypropylene container and Normal polypropyl...
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Coral reefs are one of the most important marine ecosystems, providing habitat for approximately a quarter of all marine organisms. Within the foundation of this ecosystem, reef-building corals form mutualistic symbioses with unicellular photosynthetic dinoflagellates of the genus Symbiodinium. Exposure to UV radiation (UVR) (280 to 400 nm) especially when combined with thermal stress has been ...
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The adsorption of a number of amino acids on a defected single-walled carbon nanotube (SWCNT) isinvestigated by using the density-functional theory (DFT) calculations. The adsorption energies andequilibrium distances are calculated for various configurations such as amino acid attaching to defectsites heptagon, pentagon and hexagon in defective tube and also for several molecular orientationswi...
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rats. Since lathyrus peas are grown extensively as a forage crop, this problem is important also in animal husbandry. It is evident that the nutrition of the peoples of other continents than our own will become a matter of increasing concern to us in the years ahead. For this reason, it is desirable to understand the nut,ritive value of many foods not commonly used in America. The problems of l...
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The complex dielectric permittivity of eight different amino acids in water solutions was determined in the frequency range from 0.2 to 20 GHz at room temperature, trying to span the whole range of solubility in each case. Two relaxations were observed at room temperature in this frequency range, which can be mainly assigned to the rotation of amino acids in the aqueous environment, and the reo...
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2020
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2020.106113