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maltodextrin

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Name:(3r (3R,4s 4S,5s 5S,6r）-2-[（2r 6R)-2-[(2R,3s 3S,4r 4R,5r）-4 5R)-4,5-二羟基-2-（羟甲基）-6-[（2r 5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3s 3S,4r 4R,5r 5R,6s）-4 6S)-4,5,6-三羟基-2-（羟甲基）恶烷-3-基]氧恶烷-3-基]氧基-6-（羟甲基）恶烷-3 6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-三醇 5-triol
CAS号 CAS Number: 9050-36-6
echa ECHA EC Number:232-940-4
FDA UNII:7CVR7L4A2D
MDL :mfcd00146679 MFCD00146679
XlogP3-AA:-6.90（est） -6.90 (est)
式 Formula:未指定 unspecified
核磁共振预测器 NMR Predictor:预测（适用于Chrome或Firefox） Predict (works with chrome or firefox)
类别 Category:carrier solvents, encapsulating agent for food additives, flavorings, stabilizers and absorbents
 
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
谷歌学术 Google Scholar:搜索 Search
谷歌书 Google Books:搜索 Search
谷歌学术 Google Scholar: with word "volatile"搜索 Search
谷歌学术 Google Scholar: with word "flavor"搜索 Search
谷歌学术 Google Scholar: with word "odor"搜索 Search
调香师和调味师 Perfumer and Flavorist:搜索 Search
谷歌专利 Google Patents:搜索 Search
美国专利 US Patents:搜索 Search
欧盟专利 EU Patents:搜索 Search
pubchem专利 Pubchem Patents:搜索 Search
已发布 PubMed:搜索 Search
NCBI:搜索 Search
fda mainterm（satf） FDA Mainterm (SATF):9050-36-6 ; MALTODEXTRIN
自由贸易区法规 FDA Regulation:
自由贸易区 FDA PART 184 -- 直接 DIRECT FOOD 物质 SUBSTANCES 肯定的 AFFIRMED AS 通常 GENERALLY 公认的 RECOGNIZED AS SAFE
Sub部分 part b--列出 B--清单 Listing of 浸膏 Specific Substances 肯定的 Affirmed as 鹅肝 GRAS
Sec. 184.1444 Maltodextrin.
 
物理性质 Physical Properties:
出现 Appearance:白粉末（est） white powder (est)
化验 Assay: 92.00至100.00 92.00 to 100.00
食品化学品法典列表 Food Chemicals Codex Listed: No
沸点 Boiling Point: 865.16 °C. @ 760.00 mm 汞 Hg (est)
闪点 Flash Point: 891.00 °F. tcc TCC ( 477.00 °C. ) (est)
logp（o / w） logP (o/w): -4.673（est） -4.673 (est)
 
感官特性 Organoleptic Properties:
气味强度 Odor Strength:没有 none
气味描述 Odor Description:at 100.00 %. 无味的 odorless
口味描述 Taste Description: 无品位 tastless
来自其他 的气味和/或风味描述（如果找到）。 Odor and/or flavor descriptions from others (if found).
 
化妆品信息 Cosmetic Information:
CosIng:化妆品数据 cosmetic data
化妆品用途 Cosmetic Uses: absorbents
结合剂 binding agents
乳液稳定剂 emulsion stabilisers
电影制片 film formers
头发调理 hair conditioning
皮肤调理 skin conditioning
 
供应商 Suppliers:
升技 ABITEC
captex 50粉末 Captex 50 Powder
adm ADM
CLINTOSE® 铬 CR 18
味道 Flavor: 特性 characteristic
Clintose® 铬 CR 18 maltodextrins is a 不甜 non-sweet, 营养性糖，呈白 nutritive saccharide that is produced as a white, 无味粉末。该特殊产品具有多种功能特性，可广泛用于各种应用中。使adm的麦芽糊精高度通用的一些特性是低甜度 odorless powder. This specialty product has a multitude of functional properties and can be utilized in a wide range of applications. Some of the properties which make ADM's Maltodextrins highly versatile are low sweetness, 结合特性 binding properties, 溶解度 solubility, 非吸湿的 nonhygroscopic, 晶体生长抑制 crystal growth inhibition, 低褐变倾向 low browning tendency, 粘度/增稠剂 viscosity/bodying agent, 凝固点控制 freezing point control, 低渗透压和成膜性能。 low osmotic pressure and film forming properties.
adm ADM
CLINTOSE® 铬 CR10
味道 Flavor: 特性 characteristic
Clintose 铬 CR 10 adm ADM's 10 D.E. Maltodextrin is a 不甜 non-sweet, 营养性糖类，呈白 nutritive saccharide that is produced as white, 无味粉末。该特殊产品具有多种功能特性，可广泛用于各种应用中。使adm的麦芽糊精高度通用的一些特性是低甜度 odorless powder. This specialty product has a multitude of functional properties and can be utilized in a wide range of applications. Some of the properties which make ADM's Maltodextrins highly versatile are low sweetness, 结合特性 binding properties, 溶解度 solubility, 非吸湿的 nonhygroscopic, 晶体生长抑制 crystal growth inhibition, 低褐变倾向 low browning tendency, 粘度/体剂 viscosity/body agent, 凝固点控制 freezing point control, 低渗透压和成膜性能。 low osmotic pressure and film forming properties.
adm ADM
CLINTOSE® 铬 CR15
味道 Flavor: 特性 characteristic
Clintose 铬 CR 15 adm ADM's 15 D.E. Maltodextrin is a 不甜 non-sweet, 营养性糖，呈白 nutritive saccharide that is produced as a white, 无味粉末。该特殊产品具有多种功能特性，可广泛应用于各种应用中。使adm的麦芽糊精高度通用的一些特性是低甜度 odorless powder. This specialty product has a multitude of functional properties which can be utilized in a wide range of applications. Some of the properties which make ADM's Maltrodextrins highly versatile are low sweetness, 结合特性 binding properties, 溶解度 solubility, 非吸湿的 nonhygroscopic, 晶体生长抑制 crystal growth inhibition, 低褐变倾向 low browning tendency, 粘度/增稠剂 viscosity/bodying agent, 凝固点控制 freezing point control, 低渗透压和成膜性能。 low osmotic pressure and film forming properties.
adm /松谷 ADM/Matsutani
Fibersol®-2
味道 Flavor: 味道 tasteless
Fibersol®-2 耐消化 消化 digestion-抗性 resistant maltodextrin is 可溶性玉米纤维 a soluble corn fiber that 行为 acts as a 低卡路里 低 low-卡路里 calorie 膨大 bulking agent 包含 containing 90 百分 percent 饮食上的 dietary fiber. it It can be 用过的 used with 最小的 minimal 公式 formulation 调整 adjustments in a 品种 variety of food 应用领域 applications to 保持 maintain or 提高 improve a 产品＆rsquo product’s 想要的 desired 属性 attribut butes. 甚至 Even at 重大 significant 等级 levels, Fibersol®-2 does doesn&rsquo does doesn’t 影响 affect 味道 taste or 黏度 viscosity. Fibersol®-2, 耐消化的麦芽糊精 digestion resistant maltodextrin, 从胭脂红提取物中新鲜提取时，它是胭脂红的原始形式。彩色添加剂胭脂红提取物是从胭脂红的球藻（Dactylopius coccus 成本 costa）的水-醇提取物中除去醇后得到的浓缩溶液。胭脂树提取物通常可以安全地用于着色食品，其用量应符合良好的生产规范。 , 物理 physical, and 感官 sensory 属性 attribut butes of Fibersol®-2, 耐消化的麦芽糊精 digestion resistant maltodextrin, 将为食品和饮料应用带来机会。 will bring opportunities to food and beverage applications.
adm /松谷 ADM/Matsutani
Fibersol®-2AG
味道 Flavor: 味道 tasteless
Fibersol®-2 AG, 消化抗性麦芽糊精 digestive resistant maltodextrin, 可溶性玉米纤维 a soluble corn fiber, 已 has been been 特别 specially 设计的 designed for 应用领域 applications in 哪一个 which 快速 rapid 分散 dispersion and 快 quick 解散 dis解 solution are 键 key for 最后 final product 成功 success. Fibersol®-2 AG is an 凝聚 agglomerated form of 消化抗性麦芽糊精 digestive resistant maltodextrin and is 理想 ideal in 专门 specialized 应用领域 applications. Fibersol®-2 AG is a 喷雾干燥 喷雾 spray-dried 粉 powder 生产的 生产 produced by by the 热解 pyrolysis and 受控 controlled 酶促的 enzymatic 水解 hydrolysis of 玉米淀粉 玉米 corn淀粉 starch. Fibersol®-2 AG, 耐消化的麦芽糊精 digestion resistant maltodextrin, 在分析上和营养上均符合用于营养标签的膳食纤维的定义 analytically and nutritionally meets the definition of dietary fiber for nutrition labeling 目的 purposes, 由美国谷物化学家协会（aacc）发布，并由美国国家科学院（nas）提议。它是麦芽糊精的鹅肝 as published by the American Association of Cereal Chemists (AACC) and proposed by the National Academy of Sciences (NAS). It is GRAS as maltodextrin, 自由流动 free flowing, 易分散于水中 readily dispersible in water, 并产生完全可溶的 and produces a totally soluble, 明确的解决方案。没有自己的内在风味 clear solution. With no inherent flavor of its own, Fibersol®-2 AG 提供 提供 provides a 品种 variety of 物理 physical and 感官 sensory 功能性 功能性 functionality to foods and 饮料 饮料 beverages, 食用时有一些生理益处。 and several physiological benefits when consumed.
艾伦化学 Allan Chemical
Maltodextrin
贸易贸易委员会 Austrade
Maltodextrin
味道 Flavor: 特性 characteristic
麦芽糖糊精 Maltodextrins are 派生的 derived by by 部分的 部分 partial 水解 hydrolysis of 玉米 corn (玉米 maize), 糯玉米或马铃薯淀粉，实际上不甜也不发酵。 waxy maize or potato starch and are actually not sweet and not fermentable.
BOC Sciences
仅供实验/研究使用。 For experimental / research use only.
麦芽糊精-葡萄糖当量10-15 Maltodextrin - dextrose equivalent 10-15
嘉吉 Cargill, 公司 Inc.
Maltodextrin
味道 Flavor: 特性 characteristic
嘉吉 Cargill 干燥 Dry md＆trade MD与贸易 ™ Maltodextrin 通过普通玉米淀粉的酶转化获得的喷雾干燥的麦芽糊精。在5至18级 Spray-dried maltodextrin obtained by enzymatic conversion of common corn starch. At DE levels of 5 to 18, 它们提供良好的溶解性 they provide good solubility, 温和的味道和低甜度 bland flavor and low sweetness, 基本上没有吸湿性 essentially no hygroscopicity, 减少褐变和碳水化合物来源，并优化成本。麦芽糊精是理想的填充剂和液体香料载体。 reduced browning and carbohydrate source and cost optimization. Maltodextrins are an ideal bulking agent and liquid spice carrier.
ECSA Chemicals
麦芽糖糊精第10版 Maltodextrin DE 10
公司简介 Company Profile
ECSA Chemicals
麦芽糊精12-13 Maltodextrin DE 12-13
ECSA Chemicals
麦芽糊精12-16（c *干燥01314） Maltodextrin DE 12-16 (C*DRY A 01314)
ECSA Chemicals
麦芽糊精12-16（c * dry md 01910） Maltodextrin DE 12-16 (C*DRY MD 01910)
ECSA Chemicals
麦芽糊精12-16 aggl。 （c *烘干01314） Maltodextrin DE 12-16 AGGL. (C*DRY A 01314)
ECSA Chemicals
麦芽糊精12.5-15.5（c * pharmdry 01982） Maltodextrin DE 12.5-15.5 (C*PHARMDRY 01982)
ECSA Chemicals
麦芽糊精de 16-19.9 Maltodextrin DE 16-19.9
ECSA Chemicals
麦芽糊精20 Maltodextrin DE 20
ECSA Chemicals
麦芽糊精第5版 Maltodextrin DE 5
食品化学国际 Foodchem International
Maltodextrin
Glentham Life Sciences
Maltodextrin
格雷厄姆化学 Graham Chemical
Maltodextrin
缩进组 Indenta Group
Maltodextrin
意识 Ingredion
N-DULGE® SA1
意识 Ingredion
NOVATION® 放纵 Indulge 3320
气味 Odor: 特性 characteristic
采用 Use: 培养乳制品的清洁标签纹理系统 Clean label texture system for cultured dairy products, 浸 dips, 点差。 spreads.
意识 Ingredion
NOVATION® 放纵 Indulge 3340
气味 Odor: 特性 characteristic
采用 Use: 用于培养的乳制品和乳制品甜点的清洁标签纹理系统。 Clean label texture system for cultured dairy products and dairy desserts.
意识 Ingredion
paselli＆trade;擅长 PASELLI™ EXCEL
气味 Odor: 特性 characteristic
采用 Use: 特制马铃薯麦芽糊精 A Specialty Potato Maltodextrin, 在减少酪蛋白的非乳制奶精中提供增强的口感和乳脂感，同时保持不透明性。 provides enhanced mouthfeel and creaminess in reduced casein non-dairy creamers while maintaining opacity.
牛皮纸化学 Kraft Chemical
麦芽糊精 Maltodextrin Nat.
普里诺娃 Prinova
Maltodextrin
青岛达康贸易 Qingdao Dacon Trading
Maltodextrin
彩虹化学 Rainbow Chemical
麦芽糊精食品级 Maltodextrin food grade
西格玛·奥尔德里奇 Sigma-Aldrich: 奥尔德里奇 Aldrich
仅供实验/研究使用。 For experimental / research use only.
Maltodextrin, 葡萄糖当量4.0-7.0 dextrose equivalent 4.0-7.0
sds sds
中诺食品配料 Sinofi Food Ingredients
Maltodextrin
味道 Flavor: 特性 characteristic
Dairy 产品展示 Products, 甜点 Confections, 酸奶 Yogurt, 汽水 Soft Drink, 饮料粉 Beverage Powder, 婴儿配方食品 Infant Formula Food, 速溶咖啡 Instant Coffee, 柴茶 Chai Tea, 冰淇淋 Ice Cream, 布丁 Puddings, 制药业 Pharmaceutical, 水果罐头 Canned Fruits, 果汁 Juices, 冷冻产品 Frozen Products, 香肠 Sausage, 增味剂 Flavor Enhancer, 载体 Carrier, 填充剂 Bulking agent, 吸收剂 Absorbent, 结晶抑制剂 Crystallization Inhibitor, 变形剂 Texturizer, 抗结块剂。 Anticaking Agent.
新光 SunOpta
麦芽糖糊精有机甜味剂 Maltodextrins & Organic Sweeteners
味道 Flavor: 特性 characteristic
麦芽糖糊精有机甜味剂 Maltodextrins & Organic Sweeteners sunopta＆trade;开发了有机麦芽糊精和甜味剂，具有烘烤所需的特定性能特征 SunOpta™ organic maltodextrins and sweeteners are developed with the specific performance characteristics required for baking, 谷物和冷冻食品的应用。由玉米和大米制成 cereal and frozen food applications. Produced from corn and rice, 它们符合usda国家有机计划的严格标准。 they meet the strict standards of the USDA's National Organic Program.
食材屋 The Ingredient House
Maltodextrin
天津 才化工 Tianjin Talent Chemical
Maltodextrin
United International
麦芽糊精 Maltodextrin Nat.
Vigon International
西摩加 SYMOAT PLUS
 
安全信息 Safety Information:
首选SDS Preferred SDS: 视图 View
 
危害识别 Hazards identification
 
物质或混合物的分类 Classification of the substance or mixture
根据29 cfr 1910（osha hcs）进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
没有找到。 None found.
ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements
 
象形图 Pictogram
 
危险说明 Hazard statement(s)
没有找到。 None found.
防范说明 Precautionary statement(s)
没有找到。 None found.
口服/肠胃外毒性 Oral/Parenteral Toxicity:
未定 Not determined
皮肤毒性 Dermal Toxicity:
未定 Not determined
吸入毒性 Inhalation Toxicity:
未定 Not determined
 
使用安全信息 Safety in Use Information:
类别 Category:
carrier solvents, encapsulating agent for food additives, flavorings, stabilizers and absorbents
麦芽糊精用量建议 Recommendation for maltodextrin usage levels up to:
 不用于香水。 not for fragrance use.
 
麦芽糊精风味使用水平的推荐值 Recommendation for maltodextrin flavor usage levels up to:
 不用于调味料。 not for flavor use.
 
安全参考 Safety references:
Clinicaltrials.gov ClinicalTrials.gov:search
辅助引文 AIDS Citations:搜索 Search
癌症引文 Cancer Citations:搜索 Search
毒理学引文 Toxicology Citations:搜索 Search
橙花发育和 毒性 NLM Developmental and Reproductive Toxicity:搜索 Search
EPA物质注册服务（tsca TSCA） :9050-36-6
EPA ACToR:毒理学资料 Toxicology Data
EPA物质注册服务（SRS） :注册表 Registry
实验室化学安全摘要 Laboratory Chemical Safety Summary :62698
国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data
德国wgk WGK Germany:3
(3r (3R,4s 4S,5s 5S,6r）-2-[（2r 6R)-2-[(2R,3s 3S,4r 4R,5r）-4 5R)-4,5-二羟基-2-（羟甲基）-6-[（2r 5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3s 3S,4r 4R,5r 5R,6s）-4 6S)-4,5,6-三羟基-2-（羟甲基）恶烷-3-基]氧恶烷-3-基]氧基-6-（羟甲基）恶烷-3 6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-三醇 5-triol
chemidplus Chemidplus:0009050366
 
参考资料 References:
 (3r (3R,4s 4S,5s 5S,6r）-2-[（2r 6R)-2-[(2R,3s 3S,4r 4R,5r）-4 5R)-4,5-二羟基-2-（羟甲基）-6-[（2r 5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3s 3S,4r 4R,5r 5R,6s）-4 6S)-4,5,6-三羟基-2-（羟甲基）恶烷-3-基]氧恶烷-3-基]氧基-6-（羟甲基）恶烷-3 6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-三醇 5-triol
加拿大国内分公司。清单 Canada Domestic Sub. List:9050-36-6
pubchem（cid） Pubchem (cid):62698
pubchem（sid） Pubchem (sid):135020741
 
其他资料 Other Information:
食品中添加的fda物质（以前为af） FDA Substances Added to Food (formerly EAFUS):视图 View
KEGG (GenomeNet):C00897
hmdb（人类代谢组数据库） HMDB (The Human Metabolome Database):HMDB06857
食物 FooDB:FDB016133
出口关税代码 Export Tariff Code:3505.10.0010
fda食品添加剂状况清单 FDA Listing of Food Additive Status:视图 View
家庭用品 Household Products:搜索 Search
vcf在线 VCF-Online:食品中的挥发性有机化合物 VCF Volatile Compounds in Food
化学蜘蛛 ChemSpider:视图 View
维基百科 Wikipedia:视图 View
rsc学习化学 RSC Learn Chemistry:视图 View
配方/制剂 Formulations/Preparations:
成绩 grades: 技术; fcc fcc
 
潜在搅拌机 Potential Blenders and 核心组件 core components note
没找到 None Found
 
潜在用途 Potential Uses:
 absorbents
 结合剂 binding agents
 乳液稳定剂 emulsion stabilisers
 电影制片 film formers
 
存在（自然 Occurrence (nature, food, 其他） other):note
 天然产物 found in nature
 
同义词 Synonyms:
 阿拉伯 arabix 7
 avedex avedex W 15
 farinex farinex CO 2
 fibersol 2
 fibersol 2(E)
 甲醛 fortodex
 马尔代夫 maldex 15
(3r (3R,4s 4S,5s 5S,6r）-2-[（2r 6R)-2-[(2R,3s 3S,4r 4R,5r）-4 5R)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3s 3S,4r 4R,5r 5R,6s）-4 6S)-4,5,6-三羟基-2-（羟甲基）恶烷-3-基]氧恶烷-3-基]氧基-6-（羟甲基）恶烷-3 6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-三醇 5-triol
 西摩亚 symoat plus
 

文章 Articles:

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阶段 J-Stage:抗氢化麦芽糊精的能量值评估 Energy Value Evaluation of Hydrogenated Resistant Maltodextrin
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已发布 PubMed:Maltodextrin and 脂肪 fat 偏爱 preference 赤字 deficits in "色盲 味道 taste-blind" P2X2/P2X3 昏死 knockout 老鼠 mice.
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已发布 PubMed:大脑对食物线索反应的代谢调节。 Metabolic regulation of brain response to food cues.
已发布 PubMed:感觉特异性的适应 Sensory-specific appetition: 葡萄糖的postestiveest检测迅速促进了最近遇到的风味的持续消耗。 Postingestive detection of glucose rapidly promotes continued consumption of a recently encountered flavor.
已发布 PubMed:补充六周多成分性能补充剂和抵抗训练对合成代谢激素的影响 The effects of six weeks of supplementation with multi-ingredient performance supplements and resistance training on anabolic hormones, 身体构成 body composition, strength, 和受过抵抗训练的男 的力量。 and power in resistance-trained men.
已发布 PubMed:基于丢失的卡路里而不是适口性的降低来学习避免味觉。 Flavor avoidance learning based on missing calories but not on palatability reduction.
已发布 PubMed:味觉偏好学习中的提示互动 Cue interactions in flavor preference learning: 配置分析。 a configural analysis.
已发布 PubMed:由电子舌引导的掩味口液的合理发展。 Rational development of taste masked oral liquids guided by an electronic tongue.
已发布 PubMed:进料温度对d-柠檬烯微囊化粉末结构形态的影响及其保存 Effect of feed liquid temperature on the structural morphologies of d-limonene microencapsulated powder and its preservation.
已发布 PubMed:学会避免口味减少营养。 Learned avoidance of flavors signaling reduction in a nutrient.
已发布 PubMed:壳聚糖涂层改善了冷冻干燥香精油乳液的保留性和可再分散性。 Chitosan coating improves retention and redispersibility of freeze-dried flavor oil emulsions.
已发布 PubMed:渗透脱水和真空油炸参数的效果，从而生产出高质量的芒果片。 Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips.
已发布 PubMed:对麦芽糊精的条件和非条件反应的显微结构分析。 Microstructural analysis of conditioned and unconditioned responses to maltodextrin.
已发布 PubMed:基于果糖和麦芽糖糊精增强剂的环境条件性风味偏爱。 Context conditional flavor preferences in the rat based on fructose and maltodextrin reinforcers.
已发布 PubMed:差分享乐 Differential hedonic, 与风味-营养和风味-风味学习相关的感觉和行为变化。 sensory and behavioral changes associated with flavor-nutrient and flavor-flavor learning.
已发布 PubMed:岛状皮层损伤无法阻止大鼠的口味和口味偏好学习。 Insular cortex lesions fail to block flavor and taste preference learning in rats.
已发布 PubMed:营养性和非营养性刺激在肠道和口腔条件性味觉厌恶范例中的比较。 Comparison of nutritive and nonnutritive stimuli in intestinal and oral conditioned taste aversion paradigms.
已发布 PubMed:基于适口性的学习型口味偏好中的增强剂贬值。 Reinforcer devaluation in palatability-based learned flavor preferences.
已发布 PubMed:杏仁核在大鼠味觉中的关键作用，而不是味觉学习中的重要作用。 Critical role of amygdala in flavor but not taste preference learning in rats.
已发布 PubMed:鉴定在挤压马铃薯零食的制备过程中形成的强味剂。 Identification of potent odorants formed during the preparation of extruded potato snacks.
已发布 PubMed:限制食物和自由喂养大鼠的胃内营养素注入会影响其口味偏好。 Flavor preferences conditioned by intragastric nutrient infusions in food restricted and free-feeding rats.
已发布 PubMed:通过喷雾干燥包封香菇（香菇）香精。 Encapsulation of shiitake (Lenthinus edodes) flavors by spray drying.
已发布 PubMed:c57bl / 6小鼠通过胃内碳水化合物自身输注来调节风味偏好。 Flavor preferences conditioned in C57BL/6 mice by intragastric carbohydrate self-infusion.
已发布 PubMed:对含有不同类型和含量脂肪的冰淇淋融化和释放风味的感觉。 Perception of melting and flavor release of ice cream containing different types and contents of fat.
已发布 PubMed:在沸水和煮饭过程中从喷雾干燥粉末中释放出风味的特征。 Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking.
已发布 PubMed:迷走橙花脱脂和腹腔上肠系膜橙花节切除术对肠道营养的增强和饱食作用的选择性作用。 Selective effects of vagal deafferentation and celiac-superior mesenteric ganglionectomy on the reinforcing and satiating action of intestinal nutrients.
已发布 PubMed:大鼠胃内碳水化合物对乙醇风味的偏爱。 Ethanol flavor preference conditioned by intragastric carbohydrate in rats.
已发布 PubMed:视网膜后病变损害了风味毒素厌恶的学习能力，但没有影响风味素营养偏好的学习能力。 Area postrema lesions impair flavor-toxin aversion learning but not flavor-nutrient preference learning.
已发布 PubMed:有条件的风味偏好和厌恶 Conditioned flavor preference and aversion: 下丘脑外侧的作用。 role of the lateral hypothalamus.
已发布 PubMed:环糊精包封可防止l-薄荷醇的损失及其在干燥过程中的保留。 Cyclodextrin encapsulation to prevent the loss of l-menthol and its retention during drying.
已发布 PubMed:脂肪替代品对低脂肉制品中挥发性香气化合物释放的影响。 Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products.
已发布 PubMed:超声乳化作用对碳水化合物对奶酪香气的包裹作用 Effect of ultrasound emulsification on cheese aroma encapsulation by carbohydrates.
已发布 PubMed:胃内脂肪和碳水化合物输注对大鼠的增强和饱食作用的差异。 Differential reinforcing and satiating effects of intragastric fat and carbohydrate infusions in rats.
已发布 PubMed:根据预期卡路里学习抑制摄入 Learned suppression of intake based on anticipated calories: 交叉营养比较。 cross-nutrient comparisons.
已发布 PubMed:风味接受学习中的刺激特异性。 Stimulus specificity in flavor acceptance learning.
已发布 PubMed:腹部迷走橙花切断术不会阻止大鼠中以碳水化合物为基础的风味偏爱。 Abdominal vagotomy does not block carbohydrate-conditioned flavor preferences in rats.
已发布 PubMed:麦芽糖糊精和淀粉刺激液体摄入。 Stimulation of fluid intake by maltodextrins and starch.
已发布 PubMed:[等渗运动饮料的开发和优化]。 [Development and optimization of an isotonic sports drink].
已发布 PubMed:蔗糖和果糖对大鼠具有质的不同风味。 Sucrose and fructose have qualitatively different flavors to rats.
已发布 PubMed:葡萄糖聚合物的味道对大鼠而言并不统一。 Glucose polymer taste is not unitary for rats.
已发布 PubMed:幼儿的有条件的口味偏好。 Conditioned flavor preferences in young children.
 
笔记 Notes:
不甜的营养食品添加剂，用作减少卡路里的脂肪替代品。也用作稳定剂 Nonsweet nutritive food additive used as a reduced calorie fat replacement. Also used as a stabiliser, 食品中的增稠剂和包封剂 thickener and encapsulating agent in food products 麦芽糊精是一种用作食品添加剂的多糖。它是由淀粉制得的水解产物，通常为乳白吸湿喷雾干燥粉末。麦芽糊精很容易消化 Maltodextrin is a polysaccharide that is used as a food additive. It is hydrolysate produced from starch and is usually found as a creamy-white hygroscopic spraydried powder. Maltodextrin is easily digestible, 吸收速度与葡萄糖一样快 being absorbed as rapidly as glucose, 可能略带甜味或几乎无味。 and might be either moderately sweet or almost flavorless.
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