1Figdor S K,Rennhard H H. Caloric utilization and disposition of [14C] polydextrose in the rat[J]. Journal of agricultural and food chemistry,1981,29(6) : 1 181-1 189.
2Flood M T,Auerbaeh M H,Craig S A S. A review of the clini cal toleration studies of polydextrose in food[J]. Food and Chemical Toxicology,2004,42(9) : 1 531-1 542.
3Burdock G A,Flamm W G. A review of the studies of the safe- ty of polydextrose in food[J]. Food and Chemical Toxicology, 1999,37(3) : 233-264.
4Hiesasmaz Z, Yazgan Y, Bozoglu F, et al. Effect of polydex- trose substitution on the cell structure of the high-ratio cake system[J]. LWT Food Science and Technology, 2003,36(4) : 441-450.
5Kocer D, Hicsasmaz Z, Bayindirli A, et al. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar-and fat-replacer[J]. Journal of Food Engineering, 2007,78(3) : 953-964.
6Schirmer M, Jekle M, Arendt E, et al. Physicochemical inter- actions of polydextrose for sucrose replacement in pound cake [J]. Food Research International, 2012,48(1): 291-298.
8Khalil A H. The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake[J]. Plant Foods Hum Nutr,1998,52(4) :299-313.
9Pateras I M C, Howells K F, Rosenthal A J. Hot-stage micros copy of cake batter bubbles during simulated baking: sucrose replacement by polydextrose [J]. Journal of Food Science, 1994,59(1):168- 170.
10Martinez-Cervera S, Sanz T, Salvador A, et al. Rheological, textural and sensorial properties of low-sucrose muffins re- formulated with sucralose/polydextrose[J]. LWT Food Sci- ence and Technology,2012,45(2) :213-220.
9LEYGONIE C, BRITZ T J, HOFFMAN L C. Impact of freezing and thawing on the quality of meat: review[J]. Meat Science, 2012, 91(2): 93-98. DOI: I 0.1016/j.meatsci.2012.01.013.
10KOVA(EVI D, MASTANJEVI( K. Cryopmtective effect of lzehalose on washed chicken meat[J]. Journal of Food Science and Technology, 2011, 51(5): 1006-1010. DOI:10.1007/s13197-011-0553-3.
