LIN Fang.Effect of Microwave Processing on Nutritional Composition of Agricultural Products[J].Northern Horticulture,2012,36(09):198-200.
微波加工对农产品营养成分的影响
- Title:
- Effect of Microwave Processing on Nutritional Composition of Agricultural Products
- 文章编号:
- 1001-0009（2012）09-0198-03
- 分类号:
- TS 201.1
- 文献标志码:
- A
- 摘要:
- 微波技术是近年来广泛应用的先进技术，具有广阔的应用前景。经过微波处理的农产品较一些传统方法更有利于营养成分的保存。现重点阐述了微波技术对农产品中的维生素、蛋白质、脂类、碳水化合物等营养成分造成的影响，为该领域的进一步研究及应用提供理论基础。
- Abstract:
- An advanced technology called microwave is widely used in recent years，and ithas wide application prospect.Nutritional constituents of agricultural products had been well preserved by microwave processing compared with some traditional methods.The microwave technology on agricultural products in vitamin，protein，lipids，carbohydrate and other nutritional composition was focused.The theoretical basis for the further research of this areas were provided.
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备注/Memo
作者简介：蔺芳（1983-），女，硕士，助教，研究方向为食品生物技术。E-mail：fanglin2035@126.com。
基金项目：新乡学院自然科学基金资助项目（2009-XZ-001）。
收稿日期：2012-03-09