摘要
抗性淀粉由于在食品加工中的功能特性而日益成为现代营养学和食品科学领域研究的热点。综述了近年来抗性淀粉在生理功能和制备方法等方面的研究进展及其在食品中的应用,并对未来的研究前景进行了展望。
Resistant starch as a new food resource is becoming the research focus in nutriology and food science for its unique functional properties and its potential enhancement properties for the processed food. The recent research development in the physiological functions and preparation methods of resistant starch as well as its application in food industry are highlighted. The research prospect is also discussed.
出处
《粮油食品科技》
2005年第4期29-31,共3页
Science and Technology of Cereals,Oils and Foods
关键词
抗性淀粉
生理功能
应用
制备
resistant starch
physiological functions
application
preparation
