摘要
本文主要概述牛初乳的食用历史、安全性、功能性组份，医学、营养学专家对牛初乳的生理功能评价，以及牛初乳的食品和生物加工特性，并探讨了牛初乳功能性食品开发的相关问题、对策和前景。
The food-history and safety, physiological functions of bovine colostrum, and comments from doctors and/or nutritionists were reviewed. Also. the physicochemical and bioprocessing characteristics of bovine colostrum,relative problems and development potential of bovine colostrum-based products were discussed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1999年第5期14-17,共4页
Food Science
关键词
初乳
营养价值
功能食品
牛初乳
安全性
Bovine colostrum. Functional component,Function comment, Food safety, Processing characteristics,Product development
