食品科学2012，Vol.33Issue(1)：280-284,5.
传统发酵食品营养保健功能与质量安全评价
Assessment of Health Benefits,Quality and Safety of Traditional Fermented Foods：A Review
摘要
Abstract
Fermentation,an old and economical method to produce and preserve foods,is widely used all over the world.Fermented foods make an important contribution to human health.With the development of fermentation technology,the safety of fermented foods has gain extensive attention.This article provides a review of the classification of fermented foods and the assessment of their health benefits,quality and safety.Modern microbiological risk assessment（MRA） is one of the extensively used techniques for target statement,hazard identification,exposure assessment,hazard characterization and risk characterization and allows to evaluate the food safety of fermented foods in a more reliable and consistent way.关键词
发酵食品/分类/保健功能/安全风险/质量安全评价/微生物风险评估Key words
fermented foods/classification/health benefit/safety risk/quality and safety assessment/microbiological risk assessment分类
轻工纺织引用本文复制引用
成黎..传统发酵食品营养保健功能与质量安全评价[J].食品科学,2012,33(1):280-284,5.基金项目
北京市属高等学校人才强教计划资助项目 （）
