摘要
鸡蛋蛋黄的特殊口感和良好的乳化性使它成为许多食品的重要组成成分。随着食品科学的发展和研究的深入,蛋黄的化学成分和生物学功能正在进一步完善,低胆固醇蛋黄制品正在开发。同时,在中医理论指导下,来自鸡蛋卵黄的蛋黄油发挥着清热解毒消肿、滋阴养血润燥、敛疮生肌长肉之功效。
hen egg yolk associates appreciated organoleptic characteristics with very good emulsifying properties so that it has become a key ingredient for the preparation of a large variety of food emulsions. Food science has changed from the area of nutrition deficiency and establishing dietary guidelines to the art of promoting well-being to the reduction of dis-ease risk factors. Numerous studies on characterizing the chemical composition,exploring biological function,and see-king nutraceutical and industrial applications of eggs have been conducted. An egg product,reduced in cholesterol content,is being studied. While under the guidance of TCM theory,the egg yolk oil efficacy in detoxification and detumescence,nourishing yin and moistening,promoting wound healing were tested.
出处
《赣南医学院学报》
2014年第2期313-315,320,共4页
JOURNAL OF GANNAN MEDICAL UNIVERSITY
基金
江西中医药大学校级研究生创新专项资金项目(JZYC12B11)
