摘要
食品加工中的下脚料和废弃物含有丰富的膳食纤维,为了提升这类资源的附加值,该文介绍膳食纤维的制备方法,分析其理化特性、生理功能及在食品方面的应用,并针对目前膳食纤维研究存在的问题进行展望,以期为今后高效制备高品质的膳食纤维提供理论依据。
The leftovers and waste of food processing are rich in dietary fiber. In order to promote the additional value of these rescources, it was introduced the preparation method of dietary fiber, and was analyzed the research in physicochemical properties, physiological functions and application of food. Then the problems of dietary fiber was discussed. It was expected to provide the theoretical basis for high quality of dietary fiber.
作者
叶秋萍
曾新萍
郑晓倩
YE Qiu-ping;ZENG Xin-ping;ZHENG Xiao-qian(Xiamen Research Center for New-superior Seeding Breeding in Agriculture and Forestry,Fujian Institute of Subtropical Botany,Xiamen 361006, Fujian, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第17期212-217,共6页
Food Research and Development
基金
厦门市科技计划项目（3502Z20172003)
关键词
膳食纤维
制备方法
理化特性
应用
dietary fiber
preparation method
physicochemical propeties
application
