摘要
本文论述植物甾醇天然来源、存在形式及食品加工对其影响,以利于控制食品加工条件,最大限度地使甾醇得以保留。
Phytosterols in foods have been identified as natural cholesterol-lowering agents since 1950s. Especially, recent researches in the fields are great interest. The present paper reviews dietary sources of plant sterols, bound sterol structures and effects of food processing on sterols. It benefits to controlling conditions of food processes and retain sterols in foods maximumly.
出处
《粮食与油脂》
2003年第3期16-18,共3页
Cereals & Oils
关键词
食品加工
植物甾醇
分类
化学本质
氧化
稳定性
phytosterol
plant sterol
food processings
sterol esters
sterol glycosides
