| 汤的威力:食品科学新知 |
| |
| 引用本文： | 周建武,柯李晶,邵彪,高观祯,汪惠勤,饶平凡.汤的威力:食品科学新知[J].中国食品学报,2011,11(8). |
| |
| 作者姓名： | 周建武 柯李晶 邵彪 高观祯 汪惠勤 饶平凡 |
| |
| 作者单位： | 福州大学生物工程研究所 福州350002 |
| |
| 基金项目： | 973计划课题，国家自然科学基金 |
| |
| 摘 要： | 汤在各国的饮食文化中都带有健康调理的色彩,现代临床医学和药效学也验证了部分汤的功效.本文简要回顾了有关汤中存在的纳米颗粒在形成、组成成分和活性实验上的研究结果,展望了汤纳米颗粒的研究能给功效成分筛选和毒理学研究带来的新思路.
|
| 关 键 词： | 汤 疗效 纳米颗粒 |
The Power of Soup: New Perspectives on Food Science |
| |
| Zhou Jianwu,Ke Lijing,Shao Biao,Gao Guanzhen,Wang Huiqin,Rao Pingfan.The Power of Soup: New Perspectives on Food Science[J].Journal of Chinese Institute of Food Science and Technology,2011,11(8). |
| |
| Authors: | Zhou Jianwu Ke Lijing Shao Biao Gao Guanzhen Wang Huiqin Rao Pingfan |
| |
| Affiliation: | Zhou Jianwu Ke Lijing Shao Biao Gao Guanzhen Wang Huiqin Rao Pingfan* (Institute of Biotechnology,Fuzhou University,Fuzhou 350002) |
| |
| Abstract: | Soups are served as folk remedies in various food cultures, some of their efficacies were proved by pharmaceutical studies and clinic trails. Here we briefly review the formation, compositions and bioassays of nanoparticles from soups, predict the studies on soup nanoparticles would provide new perspectives to screening of bioactive compounds and their toxicology studies. |
| |
| Keywords: | soup efficacy nanoparticles |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
