期刊论文

Research Progress in Quality and Functional Characteristics of Cereal Tea

中文

食品工业科技

1002-0306

2023

44

12

490-499

10.13386/j.issn1002-0306.2022080268

2021KJCX-06:湖北省揭榜制粮食科技项目 2022020801020344:武汉市知识创新专项

本校为第一机构

全谷物保留了完整谷粒所具备的营养成分,经常食用有助于维持健康体重,还可以降低心血管疾病、Ⅱ型糖尿病、肠道癌症等疾病的患病风险。但全谷物的适口性和烹饪特性差,难以被消费者接受,因此,改良传统加工工艺,开发新的全谷物食品十分...展开更多 全谷物保留了完整谷粒所具备的营养成分,经常食用有助于维持健康体重,还可以降低心血管疾病、Ⅱ型糖尿病、肠道癌症等疾病的患病风险。但全谷物的适口性和烹饪特性差,难以被消费者接受,因此,改良传统加工工艺,开发新的全谷物食品十分必要。谷物茶作为一种全谷物食品,不仅改善了全谷物的口感,而且保留了其营养价值和健康功效。文章主要对谷物茶在烘烤、...

Whole grains retain the nutrients found in whole grains,which can help maintain a healthy weight and reduce the risk of cardiovascular disease,typeⅡdiabetes,bowel cancer and other diseases when eaten regularly.However,whole grain is difficult to be accepted by consumers...MORE Whole grains retain the nutrients found in whole grains,which can help maintain a healthy weight and reduce the risk of cardiovascular disease,typeⅡdiabetes,bowel cancer and other diseases when eaten regularly.However,whole grain is difficult to be accepted by consumers...