摘要
综述了柑橘类果汁加工主要副产品(包括香精油、柑橘果胶、桔皮色素、膳食纤维、黄酮类化合物和类柠檬苦素)的功 能特性,以及国内外对这些副产品的综合开发利用情况。并对我国柑橘副产品的加工利用提出建议。
The characteristics and functions of main citrus by-products including essential oils, citrus pectin, citrus peel pigments, diet fiber, flavonoids and limonoids are summarized. The status of the comprehensive utilization and exploitation of these citrus by-products at home and abroad is reviewed, and some suggestions are made for the utilization of them in China.
出处
《饮料工业》
2005年第1期1-7,共7页
Beverage Industry
关键词
柑橘副产品
加工
利用
citrus by-product
processing
utilization
