食品科学2012，Vol.33Issue(3)：292-299,8.
发酵豆制品酿造过程中组分和营养功能因子的变化及调控
Changes and Regulations of Ingredients and Nutritional Factors in Fermented Soybean Products during Fermentation
马艳莉 1李里特1
作者信息
- 1. 中国农业大学食品科学与营养工程学院,北京100083
- 折叠
摘要
Abstract
Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes hydrolyse polysaccharides,proteins and lipids to nontoxic products with rich nutrients,a variety of functions and far-reaching impact on human health.Fermented soybean products are a large class of fermented food and hold an important position in Asian people,s diet.It is becoming increasingly popular in western countries.In recent years,a number of functional factors have been reported in fermented soybean foods,which reveal antioxidant,blood pressure reduction,blood sugar reduction,thrombolytic,anti-mutagenic function.Understanding chemical composition change and regulation of fermented soybean products is of great significance to improve human nutrition and functions,thus helping to further enhance the food value of fermented soybean products and promote human health.This paper reviews the changes and regulations of ingredients of nutritional and functional relevance during the production of fermented soybean products.Future trends in research and development of fermented soybean products are also discussed.关键词
发酵豆制品/营养/功能因子/调控Key words
fermented soybean products/nutrition/functional factors/regulation分类
化学化工引用本文复制引用
马艳莉,李里特..发酵豆制品酿造过程中组分和营养功能因子的变化及调控[J].食品科学,2012,33(3):292-299,8.
