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荞麦蛋白的营养功能与安全性探讨
引用本文:周小理,林汝法,刘诚.荞麦蛋白的营养功能与安全性探讨[J].食品科学,2004,25(10):426-430.
作者姓名:周小理  林汝法  刘诚
作者单位:1. 上海应用技术学院,上海,200235
2. 山西省农业科学院,山西,太原,030006
3. 北京市食品研究所,北京,100076
摘    要:阐述中国荞麦的资源优势、荞麦蛋白的营养特性与保健功能,探讨由食品变应原引起的食物过敏的特点及对人类健康的危害,提出了低过敏荞麦蛋白食品的研究开发思路。

关 键 词:荞麦  蛋白  营养功能  食品变应原  食品安全性

Review on Characteristic and Food Safety of Buckwheat
ZHOU Xiao-li,LIN Ru-fa,LIU Cheng.Review on Characteristic and Food Safety of Buckwheat[J].Food Science,2004,25(10):426-430.
Authors:ZHOU Xiao-li  LIN Ru-fa  LIU Cheng
Affiliation:ZHOU Xiao-li1,LIN Ru-fa2,LIU Cheng3
Abstract:The resource dominance of buckwheat in China, nutrition characteristics and healthy function were expatiated. Thefood allergic characteristics, allergic symptoms and harm to human healthy were discussed. Some notions about development oflow allergic buckwheat foods were put forward.
Keywords:buckwheat  protein  nutrition function  food allergen  food security  
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