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Position: Home > Articles > Overview of Research on Food Puffing Technology and Its Health significance Journal of Anhui Agricultural Sciences 2010,38 (34) 19577-19578+19673

食品膨化技术及其养生意义研究概况

作  者:
王明;巩江;高昂;巩丹青;侯恩太;路锋;倪士峰;崔延堂
单  位:
西部资源生物与现代生物技术教育部重点实验室;西藏民族学院医学院
关键词:
膨化技术;类型;原理;养生
摘  要:
在广泛检索文献的基础上,就现在国内常用的各种膨化技术进行了概述,总结了各种技术的优缺点,并简述了膨化食品的养生价值及隐患,为全民保健提供了科学资料。
译  名:
Overview of Research on Food Puffing Technology and Its Health significance
作  者:
WANG Ming et al(Key Laboratory of Resource Biology and Biotechnology in Western China of Ministry of Education,College of Life Science,Northwest University,Xi'an,Shaanxi 710069)
关键词:
Puffing technology;Type;Principle;Health
摘  要:
On the basis of extensive literature retrieval,the paper introduces various commonly-used puffing technologies in China,whose characteristics,advantages and disadvantages are summarized,it also makes a brief account of its health values and hidden hazards,aiming to provide scientific data for a nationwide health care.

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