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| 蓝细菌与功能食品开发 | |
| 引用本文： | 孙忠科,杜巍,任戈,卜歆.蓝细菌与功能食品开发[J].食品研究与开发,2007,28(6):176-179. |
| 作者姓名： | 孙忠科 杜巍 任戈 卜歆 |
| 作者单位： | 1. 西北农林科技大学食品科学与工程学院,陕西,杨凌,712100 2. 国家信息中心博士后科研工作站,北京,100045 3. 西北农林科技大学校医院,陕西,杨凌,712100 |
| 摘 要： | 蓝细菌特别是螺旋藻被认为是最理想的功能食品，这与其分子组成、生长特征有密切关系。具体介绍了蓝细菌的生物学特征，功能食品的发展与分类以及蓝细菌功能食品的研究与开发现状。重点论述了对以蓝细菌在食品中的成分为依据分类的原料粗品和组分加工的功能因子以及特殊环境使用的空间食品。 |
| 关 键 词： | 蓝细菌 螺旋藻 功能食品 |
| 修稿时间： | 2006-11-26 |
CYANOBACTERIA AND FUNCTIONAL FOOD DEVELOPMENT |
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| SUN Zhong-ke,DU Wei,REN Ge,BO Xin.CYANOBACTERIA AND FUNCTIONAL FOOD DEVELOPMENT[J].Food Research and Developent,2007,28(6):176-179. | |
| Authors: | SUN Zhong-ke DU Wei REN Ge BO Xin |
| Abstract: | As its molecular composition and growth properties, cyanobacteria(especially Spirulina platenisis) was considered as the most ideal functional food. The paper refers to cyanobacteria biological features and the development even the classification of functional food, as well as research about functional food come from cyanobacteria. The third part including these topics: raw material and processed components, which with specific function assorted by the composition of cyanobacteria in functional food. Space food eaten in particular environment was also addressed. |
| Keywords: | cyanobacteria spirulina platenisis functional food |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |