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释放香的潜力:对收获后挑战,加工创新和潜在应用的新兴技术进行全面审查

Yangyang Jia¹, Zhen Wang², Xinhong Liang²

¹School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.

|July 11, 2024

概括

这篇评论探讨了桃的研究.

科学领域:

食品科学与技术食品科学与技术
营养科学营养科学
农业科学农业科学

背景情况:

胡桃因其丰富的营养和药用特性而闻名,含有各种营养素和植物化学物质.
消费者普遍存在偏见,原因是桃的味,限制了它们的市场潜力.
缺少一项全面的审查,解决桃的收获后,加工和应用方面的挑战.

研究的目的:

提供对鱼利用情况的全面审查,重点关注收获后的挑战和加工创新.
探索用于检测和消除性,功能组件识别和健康益处的方法.
促进多样化,定制的子产品的开发,用于功能和未来的食品应用.

主要方法:

关于桃属性,加工和应用的现有研究的文献综述.
分析新兴的保存技术和缩减缓解策略.
识别和综合研究的功能成分和促进健康的桃的前景.

主要成果:

确定了主要的收获后挑战,包括收,这阻碍了鱼的利用.
突出了各种创新的加工技术和保存技术,适用于鱼.
详细介绍了与鱼消费相关的功能成分和显著的健康益处.

结论:

解决杂性和实施高级加工可以显著提高桃的利用率.
Persimmons 具有开发附加值功能性食品和新产品的巨大潜力.
进一步的研究和开发对于释放鱼在食品工业中的全部潜力至关重要.

关键词:

应用前景应用前景新兴技术新兴技术新兴技术功能部件的功能部件一个人的灵魂.收获后的挑战收获后的挑战处理创新的创新.

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