Research progress on the effects of ozone treatment on the structural

doi:10.13652/j.issn.1003-5788.2019.09.041

Home > Archive>Volume , Issue 9, 2019 >216-221. DOI:10.13652/j.issn.1003-5788.2019.09.041

Research progress on the effects of ozone treatment on the structural
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                        10.13652/j.issn.1003-5788.2019.09.041
                    
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Affiliation:(1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Sweet Potato Engineering and Technology Research Center, Chongqing 400715, China; 3. National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China)
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Abstract:

This review introduces the chemical properties of ozone and the ways of starch ozonation, and then summarizes the effects of ozone treatment on the molecular structure, granular characteristics and processing properties of the starches. The factors effecting the starch ozonation are also reviewed. Further research directions on utilizing ozone reasonably to improve the starch functionalities are also suggested.

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夏锐,刘栗君,曹梦玲,等.臭氧处理对食品淀粉结构及加工特性影响[J].食品与机械英文版,2019,(9):216-221.

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Received:May 25,2019
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Online: November 24,2022
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