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Updated: Jun 16, 2025

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热加工对水果和蔬菜中的天然抗氧化剂的影响

Yingying Wu1, Yanan Liu1, Yuanqiang Jia1

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.

Food research international (Ottawa, Ont.)
|August 15, 2024
PubMed
概括

本综述考察了热处理方法 (如漂白,消毒,杀菌和干燥) 如何影响水果和蔬菜中的天然抗氧化剂. 了解这些影响对于保持植物性食品的健康益处至关重要.

关键词:
具有抗氧化活性的抗氧化剂.生物可访问性 生物可访问性食品质量 食品质量 食品质量热处理是一种热处理.

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