加工和烹饪对食品理化、感官及功能特性的影响。
Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food.
作者信息
Lin Sheng-Dun
机构信息
Department of Food Science and Technology, Hungkuang University, 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung 433304, Taiwan.
出版信息
Foods. 2025 May 1;14(9):1598. doi: 10.3390/foods14091598.
Abstract
Food ingredients come from a wide range of sources, and different processing and cooking methods can change their appearance, nutrients and phytochemicals, thereby increasing the product's shelf life, palatability and functionality [...].
摘要
食品成分来源广泛，不同的加工和烹饪方法会改变其外观、营养成分和植物化学物质，从而延长产品的保质期、改善口感并增强功能[……]。
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