摘要
介绍了留胚米的营养成分及功能,同时阐述了国内外对留胚米在碾制机器、贮藏、深加工等方面的研究进展,提出了留胚米存在的问题、前景展望和对未来留胚米发展的几点建议。
In this thesis, the nutritional components and function of the germ - remained rice nutrition are introduced. Meanwhile, the essay treats of the relevant researches in the milling machine, storage and deep processing of germ - remained rice. Based on this, the problems existed, prospects and suggestions for further developing of germ - re- mained rice were put forward,
出处
《中国食品添加剂》
CAS
北大核心
2014年第9期154-158,共5页
China Food Additives
基金
黑龙江省自然科学基金面上项目(C201237)
国家公益性行业(农业)科研专项经费项目:活性稻米
杂粮等食品加工关键技术及装备研究与示范(201403063)
哈尔滨市科技创新人才研究专项资金项目(2012RFQYN118)
现代农业产业技术体系建设专项资金资助项目(CARS-01-34)
关键词
留胚米
营养
研究
germ-remained rice
nutrition
research
