| 铁强化乳的生物物理化学变化 |
| |
| 引用本文： | 井乐刚,赵新淮.铁强化乳的生物物理化学变化[J].食品与发酵工业,2006,32(5):105-108. |
| |
| 作者姓名： | 井乐刚 赵新淮 |
| |
| 作者单位： | 1. 哈尔滨师范大学阿城学院生命科学系,阿城,150301
2. 东北农业大学乳品科学教育部重点实验室,哈尔滨,150030 |
| |
| 基金项目： | 黑龙江省研究生创新科研项目;教育部重点实验室基金 |
| |
| 摘 要： | 铁缺乏是全球性的营养疾病。在膳食中进行铁强化是一种有效的治疗和预防铁缺乏的措施。乳及乳制品由于消费量大、营养价值高而成为很有吸引力的铁强化载体。但是,乳及乳制品中强化铁以后,会导致一些有重要影响的生物物理化学变化,文中对此进行了综述。
|
| 关 键 词： | 铁 强化 乳 生物物理化学变化 |
| 收稿时间： | 11 28 2005 12:00AM |
| 修稿时间： | 03 12 2006 12:00AM |
Biophysicochemical Modifications of Iron-fortified Milk |
| |
| Jing Legang,Zhao Xinhuai.Biophysicochemical Modifications of Iron-fortified Milk[J].Food and Fermentation Industries,2006,32(5):105-108. |
| |
| Authors: | Jing Legang Zhao Xinhuai |
| |
| Affiliation: | 1 Department of Life Science, Acheng College, Harbin Normal University, Acheng 150301, China; 2 Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China |
| |
| Abstract: | Iron deficiency is the most common nutritional disorder in the world. Iron fortification of foods is an effective approach to treat and prevent iron deficiency.Milk and other dairy products are attractive vehicles because they are consumed widely and have high nutritional properties.However,iron fortification has important effects on the characteristics of milk or dairy products.In this article,some biophysicochemical modifications of iron-supplemented milk were reviewed. |
| |
| Keywords: | iron fortification milk biophysicoche mical modificovtions |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
