微生物发酵工程对食品营养及保健功能的影响
Effects of Microbial Fermentation Engineering on Nutrition and Health Function of Food
刘锋1
作者信息
- 1. 北京斐然智达科技有限公司,北京 100176
- 折叠
摘要
随着科学技术的发展,现代微生物发酵工程已经不再局限于传统食品加工,在提高食品营养价值和开发保健功能食品方面应用广泛.基于此,本文系统分析微生物发酵工程对食品营养及保健功能的影响,探讨不同发酵微生物及发酵工艺对食品营养成分及保健功能的具体作用机制,并结合实际案例,阐述微生物发酵技术在现代食品工业中的应用及其发展前景.
Abstract
With the development of science and technology,modern microbial fermentation engineering is no longer limited to traditional food processing,but is widely used in improving the nutritional value of food and developing health functional foods.Based on this,this paper systematically analyzes the effects of microbial fermentation engineering on food nutrition and health care functions,discusses the specific mechanism of different fermentation microorganisms and fermentation processes on food nutrition and health care functions,and expounds the application and development prospects of microbial fermentation technology in modern food industry based on actual cases.
关键词
微生物发酵/食品营养/保健功能/抗营养因子Key words
microbial fermentation/food nutrition/health care function/antitrophic factor引用本文复制引用
出版年
2024
NETL
NSTL
万方数据