Process‐induced health‐promoting substances in foods
作者:
Yong Chen,
Nanqun Zhu,
Chih‐Yu Lo,
Mingfu Wang,
Chi‐Tang Ho,
期刊:
Food Reviews International
(Taylor Available online 1999)
卷期:
Volume 15,
issue 4
页码: 473-501
ISSN:8755-9129
年代: 1999
DOI:10.1080/87559129909541200
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
Food processing not only provides an organoleptic quality to food, but also generates health‐promoting substances. Some of these substances, derived from popular food items like garlic, soybean, tea, and dairy products have been found to be beneficial in prevention and treatment of various ailments and diseases ranging from bites, headache and wounds, to heart problems, cancer, and oxidative stress. This review article summarizes the chemistry and health benefits of some processing derived food components.
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