Recent advances in the influences of drying technologies on physicochemical properties and biological activities of plant polysaccharides

Plant polysaccharides, as significant functional macromolecules with diverse biological properties, are currently receiving increasing attention. Drying technologies play a pivotal role in the research, development, and application of various foods and plant polysaccharides. The chemical composition...

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Veröffentlicht in:	Critical reviews in food science and nutrition Jg. 64; H. 33; S. 13024 - 13044
Hauptverfasser:	Guo, Huan, Liu, Hong-Yan, Li, Hang, Wu, Ding-Tao, Zhong, Linda L. D., Gan, Ren-You, Gao, Hong
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	United States Taylor & Francis 16.12.2024 Taylor & Francis Ltd
Schlagworte:	Biological activity Biological effects Biological properties Cell walls Chemical composition Chemical Phenomena Composition effects Desiccation - methods Drying Food composition Food Handling - methods Food plants food science Microwaves molecular mechanisms Molecular structure nutrition Physicochemical properties Plant extracts plant polysaccharides Plants - chemistry Polysaccharides Polysaccharides - chemistry radio waves Raw materials Saccharides structural properties structure-activity relationships Structure-function relationships temperature Biological properties structural properties molecular mechanisms drying plant polysaccharides
ISSN:	1040-8398, 1549-7852, 1549-7852
Online-Zugang:	Volltext
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