食品加工方法对食品营养成分的影响
Effects of Food Processing Methods on the Nutritional Composition of Food
龚亮晔1
作者信息
- 1. 深圳市烨新达实业有限公司,广东 深圳 518067
- 折叠
摘要
本文阐述常见食品加工方法分类、食品中主要营养成分及其特性,研究不同食品加工方法对食品营养成分的影响,旨在为优化食品加工工艺参数、提高食品营养价值提供理论依据.
Abstract
This paper describes the classification of common food processing methods,the main nutritional components in food and their characteristics,and studies the effects of different food processing methods on the nutritional components of food,aiming to provide a theoretical basis for optimizing food processing parameters and improving the nutritional value of food.
关键词
食品加工/营养成分/影响Key words
food processing/nutritional components/influence引用本文复制引用
出版年
2024
NETL
NSTL
万方数据