粮油食品科技Issue(2)：1-5,5.
谷物加工方式对其生理活性物质影响研究进展
Research progress in influence of processing on physiologically active substance of cereals
摘要
Abstract
Cereals are the main source of food for humans,not only to provide the necessary large number of nutrients and minerals and other micronutrients,but also offers a variety of bioactive components that are beneficial to human health,such as polyphenols,carotenoids and so on.Previous studies showed that processing and eating methods of cereals could produce different effect on its bioactive components.The influence of cooking,baking,extrusion processing and micronization on antioxidant activity and content of the different form′s bioactive components in cereals was reviewed,in order to guide further research, and provide a theoretical basis for the people′s scientific diet and cereals processing industry.关键词
谷物/加工方式/生理活性物质/抗氧化活性Key words
cereals/processing method/physiologically active substance/antioxidant activity分类
轻工纺织引用本文复制引用
蔡亭,汪丽萍,刘明,田晓红,刘艳香,吴娜娜,林亲录,谭斌..谷物加工方式对其生理活性物质影响研究进展[J].粮油食品科技,2015,(2):1-5,5.基金项目
“十二五”国家科技支撑计划课题（2012BAD34B05）；中央级公益性科研院所基本科研业务费专项 （）
