一个简单的叙述回顾功能性大米的加工和利用进展
Ziying Yi1, Dagang Chen2,3,4,5, Xinqiao Zhou2,3,4,5
1Guangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou 510640, China.
Foods (Basel, Switzerland)
|December 17, 2024
概括
本综述探讨了功能性大米加工及其健康益处. 彩色,低蛋白和缩大米的进步显示出潜力,但加工挑战仍然面临更广泛的采用.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- 功能性大米品种 (有色,低蛋白,高抗性粉,富含微量营养素,生物反应器) 正在获得人们对健康益处的关注.
- 加工方法对功能性大米的营养完整性和生物活性成分保留有重大影响.
研究的目的:
- 系统地审查各种功能性大米类型的加工和利用研究.
- 分析加工技术对养分保留的影响,并探索功能性大米的健康增强潜力.
主要方法:
- 关于功能性大米加工和利用的科学出版物的综合文献综述.
- 分析各种功能性大米类别和加工影响的研究进展情况.
主要成果:
- 功能性大米在营养价值,健康影响和市场需求方面具有相当大的潜力.
- 确定的挑战包括加工过程中的生物活性成分损失,保持农业特征和市场接受.
结论:
- 功能性大米对于饮食丰富和解决营养不良和慢性疾病至关重要.
- 未来的研究应该优先考虑优化加工,基因工程和分子育种,以增强营养和农学特征.
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