| 红小豆功能特性及产品开发研究现状 |
| |
| 引用本文： | 于章龙,段欣,武晓娟,薛文通,张惠. 红小豆功能特性及产品开发研究现状[J]. 食品工业科技, 2011, 0(1): 360-363 |
| |
| 作者姓名： | 于章龙 段欣 武晓娟 薛文通 张惠 |
| |
| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
| |
| 摘 要： | 根据近年来红小豆研究的进展,本文对红小豆功能特性的研究及产品开发现状做了综述,并着重介绍了它在抗氧化、医药特性等方面的研究现状。
|
| 关 键 词： | 红小豆 抗氧化 物化特性 产品开发 |
Research progress in function characteristic of red bean and its food development |
| |
| YU Zhang-long,DUAN Xin,WU Xiao-juan,XUE Wen-tong,ZHANG Hui. Research progress in function characteristic of red bean and its food development[J]. Science and Technology of Food Industry, 2011, 0(1): 360-363 |
| |
| Authors: | YU Zhang-long DUAN Xin WU Xiao-juan XUE Wen-tong ZHANG Hui |
| |
| Affiliation: | YU Zhang-long,DUAN Xin,WU Xiao-juan,XUE Wen-tong,ZHANG Hui(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
| |
| Abstract: | According to the research of red bean,this article was made to summarize its function characteristic and the application in food industry. The research on the antioxidant capability and medical function were stressed on. |
| |
| Keywords: | red bean antioxidant capability characteristic food development |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
