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全麦粉生产与稳定化国内外研究进展 被引量：7

Recent progress of producing and stabilization of whole wheat flour
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摘要 综述了全麦粉国内外生产、稳定化研究进展,以及国内外全麦粉相关标准现状。 Progress of producing and stabilization of whole wheat flour were summarized in this paper,as well as standard status of whole wheat flour in China and abroad were introduced.
作者 刘壮 孙英
机构地区 上海丰益生物技术研发中心
出处 《食品科技》 CAS 北大核心 2012年第5期133-135,共3页 Food Science and Technology
关键词 全麦粉 稳定化 生产 标准 进展 whole wheat flour stabilization production standard progress
分类号 TS211.4 [轻工技术与工程—粮食、油脂及植物蛋白工程]
  • 相关文献

参考文献13

  • 1谭斌,谭洪卓,刘明,田晓红,李爱科,林家永.全谷物食品的国内外发展现状与趋势[J].中国食物与营养,2009,15(9):4-7. 被引量：50
  • 2Theodore Korolchuk. Process for producing an "ultrafine- milled whole-grain wheat flour and products thereof: US 2005013617[P]. 2005-06-23.
  • 3徐同成,王文亮,祝清俊,邱登林,李霞,杜方岭.全麦食品的营养与保健功能研究进展[J].中国食物与营养,2009,15(10):55-57. 被引量：22
  • 4鞠兴荣.全麦粉的生产方法:中国,101623063[P].2010-01-13.
  • 5谭斌.一种稳定化全麦粉的制备方法:中国,102150840A[P].2011-08-17.
  • 6Theodore Korolchuk. Process for producing an ultrafine- milled whole-grain wheat flour and products thereof: US 20060073258[P|. 2006-03-06.
  • 7Theodore Korolchuk. Process for producing an uhrafine- milled whole-grain wheat flour and products thereof: US 20070104855[P]. 2007-05-10.
  • 8Yasuo ITO. Process of producing whole wheat flour: US 20090169707 [P]. 2009-07-02.
  • 9Lynn C. Haynes. Production of stabilized whole grain wheat flour and products thereof: US 20070292583 [P]. 2007-12- 2O.
  • 10Dean W. Creighton. Method of preparing stabilized whole grain flour: US 5066506 [P]. 1991-II-19.

二级参考文献28

  • 1陈慧,张进萍,陆娅,孔佳麒.应用超微粉碎技术制备全麦粉[J].粮食与油脂,2008,21(8):8-11. 被引量：15
  • 2Wiemer K., Whole-grains health claims: supporting scientific evidence and the FDA Modemisation Act process. In: Whole-Grain Foods in Health and Disease, (L Marquart, J Slavin, R Fulcher eds),. American Association of Cereal Chemists: St. Paul, MN. 2002: 327-400.
  • 3SNF (Swedish Nutrition Foundation) New Generic Health Claim. Available at: http://www. snf.ideon. se/snf/en/rh/ Wholegrain.htm. 2003.
  • 4Richardson DP. Wholegrain health claims in Europe. Proceedings of the Nutrition Society. 2003, 62: 1- 9.
  • 5JHCI (Joint Health Claims Initiative) Genetic Health Claim for Wholegrain Foods and Heart Health. Available at: http://www.jhci.org.uk/ wholegrainheart. htm. 2002.
  • 6Arvin D.. Whole grains campaign marches on. World grain. 2008 9:40-45.
  • 7Seal CJ & Jones AR. Barriers to the consumption of wholegrain foods. In: Whole Grains and Health, (L Marquart, D Jacobs, G McIntosh et al. eds). Blackwell Publishing. Ames, IA. 2006: 243-254.
  • 8Brigid McKevith. Nutritional aspects of cereals. British nutrition foundation Nutrition bulletin. 2004, 29: 111-142.
  • 9Len M., Julie M., etl. The future of whole grains In Whole grains & health. Blackwell Publishing. 2007: 241-309. 3-14.
  • 10Liu SM, Stampfer M J, Hu FB, Giovannucci E, Rimm E, Manson JE, Hennekens CH, Willett we: Whole-grain consumption and risk of coronary heart disease: results from the Nurses Health Study. Am J Clin Nutr..1999, 70: 412- 429.

共引文献70

同被引文献85

  • 1耿丽娜,潘多玉,刘光梅,于丽君.面筋指数对面制品的影响及对生产的指导作用[J].面粉通讯,2005(6):44-48. 被引量：16
  • 2陶海根.全麦粉营养价值及生产工艺探讨[J].大众标准化,2010(S1):101-103. 被引量：25
  • 3苏东民,魏雪芹.发芽对小麦及面粉品质的影响[J].粮食科技与经济,2005,30(6):39-41. 被引量：24
  • 4朱永义,郭祯祥,田建珍,等.谷物加工工艺与设备[J].北京:科学出版社,2002:7-16.
  • 5Janice E Maras, P K Newby, Peter J Bakun. et al, Journal of Food Composition and Analysis,2009,22:53-58.
  • 6Judith Hallfrisch, Daniel J Scholfield, Kay M Behall. Blood pressure reduced by whole grain diet containing barley or whole wheat and brown rice in moderately hypercholesterolemic men[J]. Nutrition Research,2003, 23:1631-1642.
  • 7Monica Whent, Haiqiu Huang, Zhuohong Xie, et al. Phytochemical Composition, Anti-inflammatory, and Antiproliferative Activity of Whole Wheat Flour[J]. Agricultural and Food Chemistry,2012,60:2129-2135.
  • 8鞠兴荣.全麦粉的生产方法[P].中国专利:101623063,2010-01-13.
  • 9谭斌.一种稳定化全麦粉的制备方法[P].中国专利:102150840A,2011-08-17.
  • 10Theodore Koroldauk. Process for producing an ultrafine- milled whole-grain wheat flour and products thereof[P]. US patent:20050136173,2005-06-23.

引证文献7

二级引证文献49

食品科技
2012年 第5期

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