共查询到20条相似文献,搜索用时 125 毫秒
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从菰米的营养组分、健康功效、活性机制和未来的研究重点等方面概述了近年来国内外关于菰米的研究进展,并对菰米的进一步研究开发与综合利用进行了展望。 相似文献
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以不同地区西米、糯白玉米、红米、圆糯米为研究对象,进行多指标测定与综合评价,测定4 种米燃烧热、燃烧稳定性、脂肪及灰分含量,并用化学计量方法从食品营养方面进行质量评价与分类。结果表明,4 种米燃烧热大小依次为圆糯米>红米>糯白玉米>西米,燃烧稳定性大小依次为糯白玉米>西米>红米>圆糯米,脂肪含量大小依次为西米>红米>糯白玉米>圆糯米,灰分含量大小依次为红米>糯白玉米>圆糯米>西米,多指标化学计量分析大小依次为红米>西米>糯白玉米>圆糯米。 相似文献
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本研究对红米麸皮中多酚进行了提取,并通过筛选大孔树脂及对应洗脱剂浓度确定了纯化红米多酚的条件,鉴定了红米多酚的主要成分,探究了红米多酚对碳水化合物在小肠消化吸收过程中涉及的消化酶活性以及葡萄糖吸收的影响。结果表明,大孔树脂HPD400A对红米多酚具有较高的吸附率与解吸率,乙醇浓度70%可达到红米多酚解吸率0.97。红米多酚的主要成分为原花青素。红米多酚对α-淀粉酶、α-葡萄糖苷酶、麦芽糖酶、蔗糖酶活性均有抑制作用,红米多酚浓度越高,抑制作用越强。红米多酚对α-淀粉酶、α-葡萄糖苷酶、蔗糖酶、乳糖酶活性抑制的IC50分别为3.61μg/m L、2.81 mg/m L、5.48 mg/m L、6.55 mg/m L。红米多酚对离体小肠葡萄糖吸收同样存在抑制作用,红米多酚浓度越高,抑制作用越强,浓度为2.01 mg/m L时红米多酚对葡萄糖吸收的抑制率达72.32%。 相似文献
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绿米、红米、黑米的食用品质研究 总被引:3,自引:1,他引:3
测定了绿米、红米、黑米的直链淀粉含量和胶稠度 ,并利用粘度仪和物性仪测定了绿米的糊化粘度特性和物性 ,还进行了食味品尝试验。试验结果证明 ,绿米、红米、黑米具有白粳米所不具有的功能特性。 相似文献
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Monmai Chaiwat Nam Ju Hyun Lim Jun Hyeok Rod-in Weerawan Lee Tae Ho Park Woo Jung 《Food science and biotechnology》2021,30(11):1409-1416
Food Science and Biotechnology - Rice cake is a traditional food in Korea, and is made by rice alone, or with other grain powder. To improve the health benefits of fermented rice cake, the rice... 相似文献
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Lee Sang-Jin Park Sunyoung Bae Gyu-Un Park Hye Yoon Kim Changmu Park Cheon-Seok Kim Gye-Won 《Food science and biotechnology》2016,25(3):893-898
Food Science and Biotechnology - Makgeolli is a Korean traditional alcoholic beverage prepared by fermenting rice starch using nuruk. It is known for its health benefits, but the mechanisms... 相似文献
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Ahmed S. M. Saleh Peng Wang Na Wang Liu Yang Zhigang Xiao 《Comprehensive Reviews in Food Science and Food Safety》2019,18(4):1070-1096
Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed. 相似文献
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Ying Liang Yu Gao Qinlu Lin Feijun Luo Wei Wu Qian Lu Ying Liu 《European Food Research and Technology》2014,238(2):169-176
Rice bran oil is not only a nutritious vegetable oil, but also a specialty oil with unique properties and many health benefits. Good stability, appealing flavor and long fry-life enable rice bran oil be used for frying and also to make margarine and shortening and advanced nutritional oils. More importantly, rice bran oil has been reported to have a high potential for making pharmaceuticals and cosmeceuticals. Rice bran oil has surprisingly high levels of nutraceutical components, such as oryzanol, fat-soluble vitamins, sitosterol, other plant sterols and other nutrients. Thus, rice bran oil has been a study focus in relation to its function and application in many countries in the world, as well as a family’s daily health edible oil. This paper summarizes the research progress on the bioactive ingredients and the physiological activities of rice bran oil. 相似文献
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抗性淀粉由于其时健康的潜在益处以及独特的功能特性而受到了研究人员的广泛关注.以籼米为生产原料,乙酸乙烯酯为酯化剂进行乙酰化改性,在保持大米颗粒完整性的同时,使其中的淀粉分子发生醋酸酯化反应,产生抗消化性,从而制备出高Rs4含量的大米,以期能够作为开发糖尿病人主食或加工米制品的原料.通过冷冻等物理及化学的前处理方法强化传质,提高渗透速率和反应效率,确定了制备高RS4含量大米的最佳工艺.结果表明,最佳工艺为反应温度30℃,pH 10,液料比2:10(ml:g),反应时间5 h,此时抗性淀粉质量分数为78.740k,乙酰基质量分数为3.07%.抗性淀粉含量与乙酰基含量相关性分析表明二者之间没有相关性,因此实际生产中可在最佳工艺基础上选择更加环保、温和、经济的工艺条件.采用快速黏度分析仪(RVA)测定糊化特性,结合胶稠度和直链淀粉含量的测定,初步评价其食味品质. 相似文献
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Niramon Utama-ang Ittikorn Kuatrakul Wannaporn Klangpetch Ponjan Walter Arthitaya Kawee-ai 《International Journal of Food Science & Technology》2022,57(7):4183-4193
This study aimed to determine the influence of Spirulina platensis and edible polymer coating on the physicochemical and texture properties, and sensory acceptance of coated instant rice: glutinous white rice (GWR), glutinous black rice (GBR), non-glutinous white rice (NWR) and non-glutinous black rice (NBR). Instant rice was cooked and dried, and then coated by a pan-coating process. Black rice varieties (GBR and NBR) showed higher amounts of protein, fibre, ash and bioactive compounds than white rice varieties (GWR and NWR). The Spirulina-coated rice had significantly improved texture properties, especially black rice cultivars. The hedonic rating of the coated instant rice ranged from 5 (neither like nor dislike) to 6 (slightly liked), and GBR obtained a higher acceptability score (6.93). Principal component analysis models allowed sample classification. Therefore, fortification with Spirulina as a coating on instant rice could be an alternative way to produce functional instant rice with extra health benefits. 相似文献
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Riana Jordão Barrozo Heinemann Jorge Herman Behrens & Ursula Maria Lanfer-Marquez 《International Journal of Food Science & Technology》2006,41(6):627-634
Despite nutritional claims and other advantages that parboiled rice possesses, its consumption is still low in Brazil mainly because of the local preference for milled rice. In the first part of this study, the acceptability of five commercial brands of parboiled and milled rice was assessed by 100 consumers and similar acceptance levels were observed, evidencing that consumers might not reject parboiled rice for its sensory properties. In the second part, 286 consumers were surveyed about their eating habits and attitude towards rice, focusing especially the nutritional value, sensory and convenience aspects of parboiled rice. In the survey 35% of the respondents were unaware of parboiled rice. Cluster analysis performed on data grouped consumers in one segment with positive attitude and in two other segments with negative attitude towards parboiled rice. Segmentation was mainly because of negative beliefs about the sensory characteristics of the product, although its nutritional claims were unknown to most respondents, revealing the need of marketing efforts focused on informing consumers the health benefits and convenience of eating parboiled rice. 相似文献
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Epidemiological and clinical studies suggest that the additive/synergistic effects of several bioactive compounds are responsible for the health benefits of rice. Among the leading contenders are phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocotrienols, tocopherols, λ-oryzanol, and phytic acid, which all possess strong antioxidant activities in vitro. In this review, data related to health effects of rice antioxidants using cultured cells, rodents and humans models are first summarized. The evidence is strong that consumption of rice tocotrienols translates into improved health outcomes. Current research, however, does not strongly support the health-promoting effects of rice tocopherols and phenolic acids. The crucial limitations in studies using rice flavonoids, anthocyanins, proanthocyanidins, λ-oryzanol and phytic acid appear to be the appropriateness of the substance tested (i.e., purity), and the scarcity of animal and human interventions. In a second part, rice antioxidants are reviewed with an emphasis on their composition and contents. Taking into account the bioavailability of these compounds, it is evident that a number of factors affect the antioxidant composition of rice, making it difficult to estimate dietary intake. Before harvest, factors including soil type, atmospheric CO2, chemical inputs, temperature, and degree of ripening are important. After harvest, rice is subjected to processing methods that include drying, parboiling, storage, irradiation, milling, stabilization, soaking, germination, fermentation, boiling, steaming, roasting, baking, and extrusion. Quantitative knowledge about the effects of these processes is summarized in this review. Surprisingly, a high level of agreement was found among study results, which could be useful in manipulating the growing and processing techniques of rice grains to facilitate efficient and safe consumption of antioxidant compounds. 相似文献