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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.

DOI:10.3390/foods14091598
PMID:40361680
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12071486/
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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本文引用的文献

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Next-Generation Plant-Based Foods: Challenges and Opportunities.下一代植物基食品：挑战与机遇
Annu Rev Food Sci Technol. 2024 Jun;15(1):79-101. doi: 10.1146/annurev-food-072023-034414. Epub 2024 Jun 20.
2
Phytochemical Properties and In Vitro Biological Activities of Phenolic Compounds from Flower of L.黄花倒水莲花中酚类化合物的植物化学特性及体外生物活性
Molecules. 2022 Sep 26;27(19):6336. doi: 10.3390/molecules27196336.
3
The effects of different protease treatments on the techno-functional, structural, and bioactive properties of bovine casein.不同蛋白酶处理对牛乳酪蛋白的工艺功能、结构和生物活性特性的影响。
Prep Biochem Biotechnol. 2022;52(10):1097-1108. doi: 10.1080/10826068.2022.2033988. Epub 2022 Feb 16.
4
The Impact of Domestic Cooking Methods on Myrosinase Stability, Glucosinolates and Their Hydrolysis Products in Different Cabbage () Accessions.家庭烹饪方法对不同甘蓝（）种质中黑芥子酶稳定性、硫代葡萄糖苷及其水解产物的影响
Foods. 2021 Nov 24;10(12):2908. doi: 10.3390/foods10122908.
5
Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review.冷等离子体对食品生物分子和感官特性的影响：综述。
J Food Sci. 2021 Sep;86(9):3762-3777. doi: 10.1111/1750-3841.15856. Epub 2021 Aug 1.
6
Biologically active components in by-products of food processing.食品加工副产品中的生物活性成分。
Food Sci Nutr. 2020 Jun 1;8(7):3004-3022. doi: 10.1002/fsn3.1665. eCollection 2020 Jul.
7
Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential.可可豆壳——一种具有营养价值和生物功能潜力的副产物。
Nutrients. 2020 Apr 17;12(4):1123. doi: 10.3390/nu12041123.
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Curr Atheroscler Rep. 2019 Mar 20;21(5):18. doi: 10.1007/s11883-019-0779-5.