| 柑橘皮渣的功能组分及加工应用现状 |
| |
| 引用本文： | 唐清苗,王鲁峰. 柑橘皮渣的功能组分及加工应用现状[J]. 食品与机械, 2022, 0(6): 177-182 |
| |
| 作者姓名： | 唐清苗 王鲁峰 |
| |
| 作者单位： | 华中农业大学食品科学技术学院,湖北 武汉 430070;华中农业大学食品科学技术学院,湖北 武汉 430070 ；华中农业大学环境食品学教育部重点实验室,湖北 武汉 430070 |
| |
| 基金项目： | 湖北省重点研发计划项目(编号：2020BBB111) |
| |
| 摘 要： | 文章主要对柑橘皮渣中的特色功能组分及其抗氧化、抑菌消炎、降糖降脂等生理活性功能进行了综述，总结了目前国内外柑橘皮渣的加工利用现状，探讨了柑橘皮渣综合加工利用的技术方案，并展望了柑橘皮渣未来的开发利用方向。
|
| 关 键 词： | 柑橘；皮渣；功能组分；生理活性；加工利用 |
Functional components of citrus peel and its processing and application status |
| |
| TANG Qing-miao,WANG Lu-feng. Functional components of citrus peel and its processing and application status[J]. Food and Machinery, 2022, 0(6): 177-182 |
| |
| Authors: | TANG Qing-miao WANG Lu-feng |
| |
| Abstract: | By overviewing the characteristic functional components of the citrus peel and its physiological activities such as antioxidant, anti-bacteria and anti-inflammation, hypoglycemia and lipid-lowering, the current domestic and international situation of citrus peel processing and its applications, summarized in this review, and the technical solutions to comprehensive processing and applications in a stepwise manner, were also discussed. Finally, the future directions on the researches and applications of the citrus peel were prospected. |
| |
| Keywords: | |
|
| 点击此处可从《食品与机械》浏览原始摘要信息 |
|
点击此处可从《食品与机械》下载全文 |
|
