| 竹叶抗氧化物的功能特性及其在肉类制品中的应用研究进展 |
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| 引用本文： | 李会丽,刘尊英.竹叶抗氧化物的功能特性及其在肉类制品中的应用研究进展[J].肉类研究,2012,26(7):36-38. |
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| 作者姓名： | 李会丽 刘尊英 |
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| 作者单位： | 平顶山市卫东区疾病预防控制中心,河南平顶山,467021%中国海洋大学食品科学与工程学院,山东青岛,266003 |
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| 摘 要： | 竹叶抗氧化物是多功能食品添加剂,竹叶抗氧化物以其天然、安全及其良好的功能特性受到人们的广泛关注.本文主要介绍竹叶抗氧化物的性质、作用机理与功能,重点综述其在肉类加工制品中的应用.
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| 关 键 词： | 竹叶抗氧化物 功能特性 肉类制品 |
Research Progress on Functional Properties of Antioxidants from Bamboo Leaves and Their Applications in Meat Products |
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| LI Hui-li
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LIU Zun-ying.Research Progress on Functional Properties of Antioxidants from Bamboo Leaves and Their Applications in Meat Products[J].Meat Research,2012,26(7):36-38. |
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| Authors: | LI Hui-li LIU Zun-ying |
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| Affiliation: | 1. Pingdingshan Weidongqu Centers for Disease Control, Pingdingshan 467021, China；
2. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China |
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| Abstract: | Commercial antioxidants from bamboo leaves are versatile food additives.Bamboo leaf antioxidants have aroused extensive attention due to their safe,natural and effective functional properties.This review focuses on the functional properties and mechanisms of action of antioxidants from bamboo leaves as well as their applications in meat products. |
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| Keywords: | antioxidants from bamboo leaves functional characteristics meat products |
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