摘要
蓝细菌特别是螺旋藻被认为是最理想的功能食品,这与其分子组成、生长特征有密切关系。具体介绍了蓝细菌的生物学特征,功能食品的发展与分类以及蓝细菌功能食品的研究与开发现状。重点论述了对以蓝细菌在食品中的成分为依据分类的原料粗品和组分加工的功能因子以及特殊环境使用的空间食品。
As its molecular composition and growth properties, cyanobacteria （ especially Spirulina platenlsis） was considered as the most ideal functional food. The paper refers to cvanobacteria biological features and the development even the classification of functional food, as well as research about functional food come from cyanobacteria. The third part including these topics： raw material and processed components, which with specific function assorted by the composition of cyanobacteria in functional food. Space food eaten in particular environ ment was also addressed.
出处
《食品研究与开发》
CAS
北大核心
2007年第6期176-179,共4页
Food Research and Development
关键词
蓝细菌
螺旋藻
功能食品
cyanobacteria
spirulina platenisis
functional food
