摘要
阐述中国荞麦的资源优势、荞麦蛋白的营养特性与保健功能,探讨由食品变应原引起的食物过敏的特点及对人类健康的危害,提出了低过敏荞麦蛋白食品的研究开发思路。
The resource dominance of buckwheat in China, nutrition characteristics and healthy function were expatiated. Thefood allergic characteristics, allergic symptoms and harm to human healthy were discussed. Some notions about development oflow allergic buckwheat foods were put forward.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第10期426-430,共5页
Food Science
关键词
荞麦
蛋白
营养功能
食品变应原
食品安全性
buckwheat
protein
nutrition function
food allergen
food security
