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增值食品：成分、感官特性及消费者研究

Value-Added Foods: Composition, Sensory, and Consumer Research.

作者信息

Prinyawiwatkul Witoon

机构信息

School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA.

出版信息

Foods. 2024 Dec 7;13(23):3952. doi: 10.3390/foods13233952.

DOI:10.3390/foods13233952
PMID:39683024
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11640996/
Abstract

The term "value-added" continues to be a relevant topic for global research, especially when it is related to increased economic value, increased consumer satisfaction, food waste reduction, and sustainability [...].

摘要

“增值”一词仍然是全球研究的一个相关主题，尤其是当它与经济价值增加、消费者满意度提高、食物浪费减少以及可持续性相关时[……]。

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本文引用的文献

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The potential use of microalgae for nutrient supply and health enhancement in isolated and confined environments.微藻在隔离和封闭环境中作为营养供应和健康增强的潜在用途。
Compr Rev Food Sci Food Saf. 2024 Jul;23(4):e13418. doi: 10.1111/1541-4337.13418.
2
Unlocking the Potential of Insect-Based Proteins: Sustainable Solutions for Global Food Security and Nutrition.释放昆虫蛋白的潜力：全球粮食安全与营养的可持续解决方案。
Foods. 2024 Jun 12;13(12):1846. doi: 10.3390/foods13121846.
3
Consumption of edible insects and insect-based foods: A systematic review of sensory properties and evoked emotional response.食用昆虫和昆虫类食品的消费：感官特性和诱发情感反应的系统评价。
Compr Rev Food Sci Food Saf. 2024 Jan;23(1):e13247. doi: 10.1111/1541-4337.13247.
4
A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry.果蔬废弃物中具有潜在生物活性成分的研究进展——食品工业中增值产品的开发
Molecules. 2023 Mar 14;28(6):2631. doi: 10.3390/molecules28062631.
5
Recent advances in extraction technologies for recovery of bioactive compounds derived from fruit and vegetable waste peels: A review.近年来从水果和蔬菜废料皮中回收生物活性化合物的提取技术进展：综述。
Crit Rev Food Sci Nutr. 2023;63(6):719-752. doi: 10.1080/10408398.2021.1952923. Epub 2021 Jul 26.