食品加工新技术对食品品质与营养价值的影响研究
Research on the Impact of New Food Processing Technologies on Food Quality and Nutritional Value
周轩1
作者信息
- 1. 济宁市食品工业经济技术开发区管理委员会,山东济宁 272000
- 折叠
摘要
在全球经济迅猛发展的背景下,食品加工领域正经历着技术革新的浪潮.新型加工技术的不断涌现,不仅极大提高了食品生产效率,而且显著改善了食品的口感.然而,这些技术的应用影响着食品的品质与营养价值.本文简要分析食品加工新技术对食品品质与营养价值的影响,并提出食品加工新技术的应用策略,为食品加工行业可持续发展提供科学的指导和依据.
Abstract
Against the backdrop of rapid global economic development,the food processing industry is experiencing a wave of technological innovation.The continuous emergence of new processing technologies has not only greatly improved food production efficiency,but also significantly improved the taste of food.However,the application of these technologies affects food quality and nutritional value.This paper briefly analyzes the influence of these new food processing technologies on food quality and nutritional value,and puts forward the application strategy of new food processing technology,to provide scientific guidance and basis for the sustainable development of the food processing industry.
关键词
食品加工新技术/食品品质/营养价值Key words
new food processing technologies/food quality/nutritional value引用本文复制引用
出版年
2024
NETL
NSTL
万方数据