摘要
综述了挤压重组米在糖尿病、高脂、微量元素缺乏症等功能性方面的研究,及在挤压过程中淀粉、蛋白质、脂类、维生素等营养物质含量的变化。多角度概述现阶段挤压重组米的研究近况。
The functional aspects of extruded recombinant rice in diabetes,high fat,and trace element deficiency,as well as the content changes of starch,protein,lipids,vitamins and other nutrients during the extrusion process were reviewed. The current research status of extruded recombinant rice were overviewed from multi-angle.
作者
蒋思远
陈存社
李赫
刘新旗
JIANG Si-yuan;CHEN Cun-she;LI He;LIU Xin-qi(Beijing Engineering and Technology Researh Cener of Food Additives,Beijing Advanced Innovation Cener for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)
出处
《粮食与油脂》
北大核心
2021年第1期13-15,共3页
Cereals & Oils
基金
十三五国家科技计划项目(2016YFD0400401)。
关键词
挤压重组米
功能特性
组分
extruded recombinant rice
functional characteristics
component
