粮油食品科技

中国科技核心期刊

萌发藜麦的营养及其功能特性研究进展(网络首发、推荐阅读)
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Research Progress on Nutrition and Functional Properties of Germinated Quinoa(Online First, Recommended Article)
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    摘要:

    藜麦由于其丰富均衡的营养价值,受到越来越多消费者的关注。萌发技术作为一种谷物精深加工方式,能够显著改善藜麦产品的风味及感官品质、降低不期望物质含量、促进功能成分富集(如多酚和黄酮类化合物)等,特别适合开发降血糖、防治乳糜泻、改善便秘、促进消化的新型藜麦食品。综述萌发过程中藜麦的主要营养物质变化、生理功能特性研究进展,旨在为藜麦高值化产品开发提供科学依据。

    Abstract:

    Due to its balanced nutrition, quinoa has been gaining popularity in research and among consumers. Germination, as a common processing method for cereals, can improve the product flavor and sensory quality, reduce harmful substances and promote the enrichment of functional ingredients such as polyphenols and flavonoids. Therefore, quinoa has been used to the development of food for diarrhea and diabetes patients. With the aim of providing a scientific evidence for the development of new generations of quinoa products with targeted functions, this paper focuses on illustrating the changes of quinoa’s main nutrients in germination process and understanding quinoa’s functions.

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管 骁,马志敏,宋洪东,孔曲笠,汪晓璇,李 成,李 帆.萌发藜麦的营养及其功能特性研究进展(网络首发、推荐阅读)[J].粮油食品科技,2021,29(4):1-11.

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  • 在线发布日期: 2021-07-29
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