共查询到20条相似文献,搜索用时 312 毫秒
1.
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。 相似文献
2.
3.
4.
5.
玉米淀粉渣的综合开发利用越来越受到重视。从主要成分提取和微生物发酵两个方面介绍了国内外玉米淀粉渣开发利用的一般工艺,探讨了玉米淀粉渣的开发现状及存在的问题,旨在为玉米淀粉渣的深入研究和进一步开发利用提供参考。 相似文献
6.
酱渣再利用的研究进展 总被引:3,自引:0,他引:3
酱渣是酱油厂酱油制备后的废弃物,因其富含粗蛋白、碳水化合物等营养成分,具有较大的开发利用价值.文章就酱渣的成份组成、酱渣的生成现状及酱渣的再利用现状进行综述,以期为更好的利用酱渣提供有益参考. 相似文献
7.
介绍了国内外玉米淀粉渣开发利用的一般工艺,探讨了玉米淀粉渣的开发现状及存在的问题,旨在为玉米淀粉渣的深入研究和进一步开发利用提供参考。 相似文献
8.
9.
10.
11.
12.
13.
ABSTRACT: To evaluate the effects of processes on physicochemical properties of oat bran soluble dietary fiber (OSDF), the oat bran was processed by steam heating, superfine grinding, and extrusion, and extracted to obtain OSDF. The molecular weight distribution, monosaccharide composition, transparency, solubility, structure, and thermal and morphological properties of OSDF were investigated. The yield of OSDF increased after the processing compared to the untreated. The proportion of high molecular weight granules was higher in OSDF from extruded oat bran. The backbone of the OSDF was not changed, but the proportion of the residue linkages in OSDF was varied after the processing. Solubility and swelling power showed significant positive correlation with molecular weight distribution while transparency showed significant negative correlation with molecular weight distribution. Three processes had great impact on the physicochemical properties of OSDF. The OSDF from superfine ground oat bran showed some physical–chemical properties that might be of potential use in the food industry. 相似文献
14.
稻米油不仅富含不饱和脂肪酸,还富含谷维素、植物甾醇等多种脂质伴随物,对人体健康十分有益。随着大健康产业的快速发展,稻米油的提质制取及高值化利用已成为大型油脂加工企业及科研者研究的热点。综述了稻米油中不饱和脂肪酸、谷维素、植物甾醇、角鲨烯、维生素E等营养成分的含量及功能,并对米糠稳定化处理、稻米油制取工艺及稻米油在煎炸食品、乳液递送、生物能源等方面的应用进行了梳理,旨在为稻米油的加工利用提供一定的理论基础及技术指导。 相似文献
15.
米糠脂肪烷醇是天然存在于米糠蜡中,有着调节血脂、抗炎、抗疲劳、提高免疫力等独特生理活性的一类高级脂肪烷醇混合物,属于国家卫健委批准的新型食品原料,十分具有研究价值。该研究对米糠脂肪烷醇的主要组成成分(二十二烷醇、二十四烷醇、二十六烷醇、三十烷醇和三十二烷醇)、生理功能、及物理化学修饰(乳液、微胶囊、纳米颗粒、酯化反应)的研究进展进行综述,并对其不同组分配比和生理功效的关系进行了展望,结果表明,米糠脂肪烷醇的生理功效是高级脂肪烷醇组合综合作用的结果,它是否能发挥稳定效果可能与高级脂肪烷醇混合物的组成成分有关。这为进一步开发这一新型食品原料提供参考依据和研究思路,对充分利用米糠资源结合发展人类大健康产业具有实际意义。 相似文献
16.
17.
米糠蛋白的分离及其营养特性的研究 总被引:2,自引:0,他引:2
米糠中含有较高的蛋白质,其必需氨基酸组成近似于人体需要量模式,本文基于此原因,主要介绍了米糠蛋白的分离方法以及营养特性,相信米糠蛋白将成为食品工业的一种新型蛋白质。 相似文献
18.
19.
Effects of adlay bran and its ethanolic extract and residue on preneoplastic lesions of the colon in rats 总被引:1,自引:0,他引:1
Li SC Chen CM Lin SH Chiang W Shih CK 《Journal of the science of food and agriculture》2011,91(3):547-552
BACKGROUND: Adlay (Coix lachryma‐jobi L. var. ma‐yuen Stapf) is a cereal crop used in traditional Chinese medicine and as a nutritious food. Epidemiologists have suspected that the low cancer rates in southeastern China might be related to adlay. Previous studies have shown that adlay has anti‐tumour and anti‐inflammatory activity. This study investigated the effect of adlay bran and its fractions on chemically induced colon carcinogenesis in rats. RESULTS: Adlay bran and its ethanolic extract and residue significantly reduced the number of preneoplastic aberrant crypt foci (ACF) and modified their mucin composition. The inhibitory effect of adlay bran ethanolic extract on ACF showed a dose dependence. Adlay bran and its ethanolic extract suppressed small ACF (one, two or three crypts) and ACF in the distal colon, while the residue suppressed large ACF (four or more crypts). CONCLUSION: These findings suggest the possibility that adlay bran and its ethanolic extract and residue inhibit colonic preneoplastic lesions in an early stage. Adlay and its fractions may have the potential to be developed as chemopreventive cereal products. Copyright © 2010 Society of Chemical Industry 相似文献
20.
Michael Wootton Mohammad Shams-Ud-Din 《Journal of the science of food and agriculture》1986,37(4):387-390
Wheat bran was sieved into coarse, medium and fine fractions prior to extraction with tap water. Bran, bran extract and bran residue were analysed for moisture, protein, fat, ash, pentosan and phytic acid. Farinograph measurements and baking tests showed maximum dough resistance and loaf volume of a white flour were both increased by the addition of the residue. Both these parameters were substantially decreased by bran extract and, to a lesser degree, by the bran itself. These findings were common amongst the size fractions although the residue from the coarse bran had the greatest effect on loaf volume and dough properties. 相似文献