| 米糠营养食品的研究开发 |
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| 引用本文： | 周雅萍,姚惠源,陈正行. 米糠营养食品的研究开发[J]. 食品与生物技术学报, 1999, 18(3) |
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| 作者姓名： | 周雅萍 姚惠源 陈正行 |
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| 作者单位： | 无锡轻工大学食品学院!江苏无锡214036 |
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| 摘 要： | 米糠作为稻谷加工的副产品具有很高的营养价值和开发前景．建立无“三废”、无化学污染的生产工艺，可使稳定米糠一次性完全转化为全天然的可溶米糠营养素和米糠营养纤维，使米糠在食品中的应用成为可能．
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| 关 键 词： | 稳定米糠 可溶米糠营养素 米糠营养纤维 |
Stady and Development of Nutritive Foods from Rice Bran |
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| ZHOU Ya ping,YAO hu yuan,CHEN Zheng xing. Stady and Development of Nutritive Foods from Rice Bran[J]. Journal of Food Science and Biotechnology, 1999, 18(3) |
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| Authors: | ZHOU Ya ping YAO hu yuan CHEN Zheng xing |
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| Abstract: | Rice bran is of high nutrition and broad development prospects.The technological process without environmental and chemical pollution could completely transform stabilized rice bran into natural soluble rice bran nutrient(SRBN)and rice bran nutritive fiber(RBNF).As new healthy food materials with good nutrition,SRBN and RBNF will improve the added value of rice bran effectively and make their application in food field possible. |
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| Keywords: | stabilized rice bran soluble rice bran nutrient rice bran nutritive fiber |
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