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Effects of rare sugar d‐allulose on heat‐induced gelation of surimi prepared from marine fish

Journal of the science of food and agriculture, v.97 no.14, 2017년, pp.5014 - 5020  

Ogawa, Masahiro (Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Kagawa, Japan) ,  Inoue, Masaki (Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Kagawa, Japan) ,  Hayakawa, Shigeru (Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Kagawa, Japan) ,  O'Charoen, Siwaporn (Department of Product Development, Faculty of Agro‐) ,  Ogawa, Makiko (Industry, Kasetsart University, Bangkok, Thailand)

Abstract AI-Helper 아이콘AI-Helper

AbstractBACKGROUNDd‐Allulose (Alu), the C3‐epimer of d‐fructose, is a non‐caloric sweetener (0.39 kcal g−1) with a suppressive effect on postprandial blood glucose elevation. The aim of this study was to investigate the effects of Alu used as a sweetener and gel improve...

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참고문헌 (20)

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