影响罗拉谷物的质量因素及其对谷物食品的影响
Rachid Sabbahi1, Khalil Azzaoui2, Larbi Rhazi3
1Laboratory of Development and Valorization of Resources in Desert Zones, Higher School of Technology, Ibn Zohr University, Quartier 25 Mars, Laayoune 70000, Morocco.
Foods (Basel, Switzerland)
|June 10, 2023
概括
本综述考察了影响甘 (Brassica napus L.) 在生产和加工过程中的质量因素. 优化这些阶段对于确保甘露产品的安全性和适用于食品应用的适用性至关重要.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 生物化学 生化学
背景情况:
- 科拉 (Brassica napus L.) 是一种全球重要的油作物,因其高油含量和有益的脂肪酸特征而受到重视.
- 科拉及其产品 (油,面粉,面粉) 为食品应用提供了巨大的营养和功能优势.
- 在生产,收获后加工和储存期间的因素可能会对罗拉的质量和数量产生负面影响.
研究的目的:
- 提供关于影响甘露谷物和产品质量的因素的综合文献综述.
- 确定各种因素如何影响焦油的化学成分,物理性质,功能和感官属性.
- 突出科研需求和改善甘油质量及其食品应用的挑战.
主要方法:
- 科学出版物的文献评论. 科学出版物的文献评论.
- 分析影响整个价值链的卡诺拉质量的因素.
- 综合当前关于甘油质量属性的知识.
主要成果:
- 确定了影响甘质量的关键因素,包括生产实践,加工方法和储存条件.
- 详细介绍了这些因素对焦油的化学,物理,功能和感官特征的影响.
- 根据这些影响因素,突出了罗拉品质的变化.
结论:
- 优化甘的生产和加工对于保持产品的安全性,稳定性和适合于各种食品用途至关重要.
- 需要进一步的研究来应对挑战,并提高甘油的质量,以便更广泛地用于食品工业.
- 了解和减轻质量妥协的因素对于最大限度地发挥兰花在食品应用中的潜力至关重要.
关键词:
布拉西卡纳普斯L. L. 的植物.面包制品 面包制品 面包制品农作物 农作物 农作物脂肪酸 脂肪酸 脂肪酸 脂肪酸食品质量 食品质量 食品质量功能性质的功能性质.葡萄糖酸盐是一种葡萄糖.吃饭就是吃饭,就是吃饭.油 油 油 油 油菜种子 菜种子更多相关视频
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