Jump to main content
Jump to site search
Access to RSC content Close the message box

Continue to access RSC content when you are not at your institution. Follow our step-by-step guide.



The influence of traditional and new processing technologies on the structure and function of food polysaccharide

Author affiliations

Abstract

Food processing is the method of transforming raw materials into food or food into other forms through physical or chemical technology and is an important means to extend the shelf life of food. The influence of processing technology on the structure and functional characteristics of polysaccharide was analyzed for the three aspects of dehydration processing technology, hot processing technology and new processing technology to provide reference for prolonging the shelf life of food and protecting its nutritional value.

Graphical abstract: The influence of traditional and new processing technologies on the structure and function of food polysaccharide

Back to tab navigation

Article information


Submitted
02 Apr 2020
Accepted
06 Jun 2020
First published
09 Jun 2020

Food Funct., 2020, Advance Article
Article type
Review Article

The influence of traditional and new processing technologies on the structure and function of food polysaccharide

G. Benchamas, S. Huang and G. Huang, Food Funct., 2020, Advance Article , DOI: 10.1039/D0FO00854K

Social activity

Search articles by author

Spotlight

Advertisements