摘要
随着社会经济发展和人民生活水平的提高,越来越多的人开始青睐于那些含有多种营养素,能预防多种慢性病的营养强化食品。本文介绍营养强化食品及其科学消费。
同被引文献16
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1汪姣,何新益,杜先锋,程莉莉.冷冻处理对燕麦小麦粉馒头质构特性影响的主成分分析[J].粮食加工,2012,37(1):36-38. 被引量：3
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2王学东,李庆龙,夏文水,沈炯,陈虎,辛峰.营养强化素对馒头粉加工品质影响的初步研究[J].食品科学,2005,26(9):107-111. 被引量：8
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3李庆龙,李秋枫,甘平洋,李汉春,王海滨,常宪辉.营养强化玉米馒头粉的研究[J].粮食加工,2006,31(5):51-53. 被引量：2
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4Mihaela C.Influences of sodium caseinate and whey protein to the rheology and baking properties of dough [ J ]. Journal of Agroalimentary Processes and Technologies ,2005,11 ( 1 ) :85-90.
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5Abdel- Aal E M, Young J C, Akhtar H, et al. Stability of lutein in wholegrain bakery products naturally high in lutein or fortified with free lutein [ J ]. Journal of agricultural and food chemistry,2010,58 (18) : 10109-10117.
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6Fauziah T A, Robert E. A, Imelda R. S, et al. Effect of temperature on lutein esterification and lutein stability in wheat grain[ J].Journal of Cereal Science,2013,58 (3) :408-413.
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7Mahmoud K, Jens R, Mostafa A, et al. Stability and bioavailability of lutein ester supplements from Tagetes flower prepared under food processing conditions [ J ]. Journal of Functional Foods ,2012,4( 3 ) :602-610.
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8Tsao R, Yang R, Young J C, et al. Separation of geometric isomers of native lutein diesters in marigold( Tagetes erecta L. )by high-performance liquid chromatography-mass spectrometry [ J ]. Journal of chromatography A,2004,1045 (1):65-70.
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9Leenhardt F, Lyan B, Rock E, et al. Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during breadmaking[ J] .Journal of agricultural and food chemistry ,2006,54(5) :1710-1715.
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10Lin C H,Chen B H.Stability of carotenoids in tomato juice during storage [ J ]. Food Chemistry, 2005,90 ( 4 ) : 837- 846.
二级引证文献2
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1顾佳缘,王琰,胡慧敏,杨恒,陈银基.基于HPLC-DAD法及响应曲面法的稻谷叶黄素含量测定方法研究[J].粮食科技与经济,2018,43(8):52-59. 被引量：1
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2高江涛,张笑颖,贾新超,高伟,薛强,徐建中.叶黄素酯CWS微囊粉在饮料和酸奶中的应用[J].食品工业,2021,42(11):144-147.
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1秦英凡,孟思.读懂标签 科学消费——浅谈预包装食品标签标注[J].标准生活,2013(8):88-91.
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2孟雯.中消协建议焙烤食品明示主要原料[J].食品安全导刊,2013(7):14-14.
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3消费者——健康科学消费 保障身体健康[J].美食,2008(1):55-55.
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4“2005中国三绿工程博览会肉业专业展览会”将在京召开[J].中国牧业通讯,2005(14):20-20.
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5孙大伟.在酒类质量认证会议上的讲话[J].酿酒科技,2006(3):126-126.
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6伊然.全国粮食科技活动周在西安召开[J].中国油脂,2009,34(6):10-10.
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729种膨化食品哪种最好?——29种膨化食品比较试验结果[J].监督与选择,2004(11).
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8中国肉业博览会在浙江宁波隆重举行[J].肉类工业,2010(11):14-14.
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92009年全国粮食科技活动周在西安召开[J].粮油加工,2009(6):20-20.
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10许永风.浅谈如何正确认识“食品添加剂”[J].食品研究与开发,2004,25(5):33-35. 被引量：8
