大及其相关产品在加工过程中的营养价值,生物活性可用性和功能性质
Piyachat Sunanta1,2, Vassilis Kontogiorgos3, Tanachai Pankasemsuk4
1Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai, Thailand.
Frontiers in nutrition
|August 10, 2023
概括
大的消费提供了健康益处,包括降低糖尿病和心血管疾病的风险. 加工大会影响其生物活性化合物,影响其新产品开发的功能性质.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 植物化学 植物化学
背景情况:
- 大是一种全球种植的香料,具有显著的健康益处,包括免疫系统的支持和疾病风险的降低.
- 大中的关键生物活性化合物包括有机硫化合物 (二硫化,二二硫化,三三硫化),和黄.
- 功能性大产品市场,如老年大和黑大,由于对促进健康的食品的需求,正在增长.
研究的目的:
- 审查将新鲜大加工成各种产品的加工方法.
- 分析加工过程中大的物理化学变化.
- 指导食品生产商如何利用工业大来开发新产品.
主要方法:
- 关于大加工技术的科学文献的综述.
- 对详细说明大加工过程中的物理化学变化研究的分析.
- 关于加工大的营养,植物化学和功能特性数据的汇编.
主要成果:
- 大的加工对其生物活性成分的可用性和功能性产生重大影响.
- 不同的加工方法在制品中产生不同的物理化学概况和功能性质.
- 了解这些变化对于优化在食品中的健康益处至关重要.
结论:
- 加工技术极大地影响了功能性大产品的质量和有效性.
- 定制加工方法可以增强特定的生物活性化合物和功能.
- 本综述为食品行业在开发新型,高价值的基于大的功能性食品方面提供了必要的见解.
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