| 竹笋加工中的营养成分变化及安全性研究进展 |
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| 引用本文： | 李慧勤,彭见林,赵国华.竹笋加工中的营养成分变化及安全性研究进展[J].食品工业,2012(1):130-134. |
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| 作者姓名： | 李慧勤 彭见林 赵国华 |
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| 作者单位： | 西南大学食品科学学院;重庆市农产品加工技术重点实验室 |
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| 基金项目： | 国家星火计划重点项目2009GA811002 |
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| 摘 要： | 竹笋质鲜味美、是营养丰富的"森林蔬菜"之一,加工处理可以促使竹笋转化增值,延长商品期,满足消费者的食用需求。该文从竹笋产品品质入手,就不同加工处理后营养成分的变化、食用安全性及消除办法做以综述,并对竹笋的科学合理加工趋势进行展望。
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| 关 键 词： | 竹笋 加工 营养成分 毒性成分 安全性 |
Advance in the Research of the Changes of components in Bamboo Shoot Processing and Food Safety |
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| Li Hui-qin,Peng Jian-lin,Zhao Guo-hua.Advance in the Research of the Changes of components in Bamboo Shoot Processing and Food Safety[J].The Food Industry,2012(1):130-134. |
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| Authors: | Li Hui-qin Peng Jian-lin Zhao Guo-hua |
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| Affiliation: | 1,2 1.College of Food Science,Southwest University(Chongqing 400715); 2.Key Laboratory of Agricultural Products Processing and Technology of Chongqing(Chongqing 400715) |
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| Abstract: | Bamboo shoot is one of the forest vegetables which has qualitative flavor and abundant nutrition.Food processing could promote the transformation of value-adding in bamboo shoots,extended period of goods to meet consumer demand.This work viewed the changes of components in bamboo shoot processing and food safety on the basic of the food quality.The prospect of processing in bamboo shoot was also discussed. |
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| Keywords: | bamboo shoot processing nutrients toxic components security |
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