谷物产品:传统和创新技术
Manuel Gómez1, Eliana Pereira2
1Food Technology Area, Department of Agroforestry Engineering, University of Valladolid, 50 Avda. Madrid, 34071 Palencia, Spain.
Foods (Basel, Switzerland)
|April 13, 2024
概括
这项研究探讨了谷物成分和加工. 它强调了关于这些重要谷物的广泛现有知识.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
背景情况:
- 有大量关于谷物谷物的研究,涵盖了它们的多样性组成.
- 不同的加工技术显著影响谷物特性.
研究的目的:
- 综合有关谷物成分的当前知识.
- 审查各种谷物加工技术.
- 确定谷物科学未来研究的领域.
主要方法:
- 关于科学出版物的综合文献综述.
- 对谷物化学成分数据的分析.
- 评估各种物理,化学和生物加工方法.
主要成果:
- 详细概述主要谷物中宏观营养素和微量营养素的概况.
- 概述不同加工方法 (如磨粉,挤出,发酵) 对谷物质量的影响.
- 识别了解谷物-食品相互作用的知识差距.
结论:
- 谷物科学是一个充满活力的领域,对粮食安全有重大影响.
- 需要进一步的研究,以充分利用各种谷物品种和加工技术的潜力.
- 优化加工可以提高谷物的营养和功能性质.
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