麦:一种未被充分利用的作物,具有有吸引力的感官品质和健康益处
Galia Zamaratskaia1,2, Karin Gerhardt3, Martin Knicky4
1Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden.
Critical reviews in food science and nutrition
|August 28, 2023
概括
麦是一种古老的伪谷物,为现代农业提供营养益处和适应性. 它的无质性质和丰富的营养成分使其对健康意识的食品开发具有价值.
科学领域:
- 农业科学 农业科学
- 营养科学 营养科学
- 食品科学 食品科学 食品科学
背景情况:
- 麦是一种古老的化伪谷物作物,具有历史性的农业意义.
- 现代对麦的兴趣是由其营养特征和健康益处所驱动的.
- 它对各种环境的适应能力和短的生长周期使其在农业上具有价值.
研究的目的:
- 审查麦作为农作物的潜力.
- 整合有关其历史,种植,营养和健康益处的知识.
- 提供关于麦在食品和健康中的作用的全面视角.
主要方法:
- 综合农业历史,营养分析和健康研究的文献综述.
- 分析麦的成分,包括蛋白质,纤维,维生素,矿物质和黄素.
- 检查其在食品生产中的应用以及潜在的健康影响.
主要成果:
- 麦在农业上是可行的,因为它具有适应性和短的生长期.
- 它是丰富的必需营养素和生物活性化合物,如黄类的丰富来源.
- 白麦天然无质,适合治疗腹腔疾病和对质敏感性.
- 它可以增强各种食品的营养和感官质量.
结论:
- 麦作为一个多功能农作物和食品原料,具有巨大的潜力.
- 它的营养密度和无质状态为健康提供了巨大的好处.
- 建议进行进一步的研究,以优化麦食品的开发和阐明健康机制.
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