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红薯作为一种优质低价的农产品,具有较高的营养价值。本文分析了红薯的营养组成,系统阐述了红薯对人体健康的积极影响。为最大限度保留红薯中的各种营养成分,进一步发挥红薯的食疗保健功能,建议选择蒸煮、清炒、烘焙等温和的烹饪方法加工红薯。此外,可通过改进储藏技术、开发更多形式的深加工红薯产品来提高红薯的利用价值。 相似文献
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红薯茎叶汁具有一定抗菌、抗氧化作用,可以用作食品防腐剂.以酱油为试材,以不添加任何防腐剂的酱油为对照,对苯甲酸钠、山梨酸钾及红薯茎叶汁的保鲜作用进行了研究.结果表明,红薯茎叶汁的添加量在3%~5%之间对酱油感官指标无影响,并能抑制细菌、酵母菌、大肠杆菌的生长,起到保鲜作用;0.05%山梨酸钾+3%红薯茎叶汁处理的酱油无论在处理第10d、20d、40d,其酵母菌数量均极显著低于0.1%苯甲酸钠和0.05%苯甲酸钠+3%红薯茎叶汁.通过比较得出,0.05%山梨酸钾+3%红薯茎叶汁处理具有最佳保鲜效果. 相似文献
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Figueroa-González I Quijano G Ramírez G Cruz-Guerrero A 《Journal of the science of food and agriculture》2011,91(8):1341-1348
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed. 相似文献
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常用消毒灭菌法及其机理与应用 总被引:3,自引:0,他引:3
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。 相似文献
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海洋动植物油脂的开发与利用 总被引:1,自引:0,他引:1
中国有广阔的海洋 ,丰富的海洋资源 ,海洋动植物油脂是 2 1世纪中国油脂工业的新油源。通过对海洋动植物油脂资源的调查 ,分析了海洋动植物油脂结构、成分、氧化与抗氧化及其营养价值 ,对海洋动植物油脂在基因改良、超细微保健以及海洋水产品综合利用方面进行了探讨 ,并对海洋动植物油脂开发技术进行了探讨 相似文献
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