| 微波加热对农产品营养和风味的影响 |
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| 引用本文： | 王静,桑俊利. 微波加热对农产品营养和风味的影响[J]. 农产品加工．学刊, 2010, 0(1): 53-55. DOI: 10.3969/jissn.1671-9646(X).2010.01.015 |
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| 作者姓名： | 王静 桑俊利 |
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| 作者单位： | 1. 天津现代职业技术学院,天津,300222
2. 天津金生电源材料有限责任公司,天津,300400 |
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| 摘 要： | 营养和风味是农产品的重要特征。详细介绍了微波加热对农产品营养和风味影响的研究进展。结果表明,与传统方法相比,微波加热更有利于农产品中蛋白质、脂肪、碳水化合物,以及维生素等营养成分的保存,而且在微波加热过程中,蛋白质、脂肪、碳水化合物,以及维生素等营养成分也会对农产品风味产生一定的影响。
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| 关 键 词： | 营养 风味 微波加热 |
Influence of Microwave Heating on Nutrition and Flavor of Agricultural Products |
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| Wang Jin,Sang Junli. Influence of Microwave Heating on Nutrition and Flavor of Agricultural Products[J]. Nongchanpin Jlagong.Xuekan, 2010, 0(1): 53-55. DOI: 10.3969/jissn.1671-9646(X).2010.01.015 |
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| Authors: | Wang Jin Sang Junli |
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| Affiliation: | 1. Tianjin Modern Vocational Technology College/a>;Tianjin 300222/a>;China/a>;2. Tianjin Jinniu Power Sources Material Co./a>;Ltd/a>;Tianjin 300400/a>;China |
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| Abstract: | Nutrition and flavor were important characteristics of agricultural products. The influence of microwave heating on agricultural products nutrition and flavor were introduced in detail in this paper. The results showed that microwave heating was more advantageous to preserve agricultural products nutrients such as protein,fat,carbohydrate and vitamin than the conventional methods. Moreover,the flavor of agricultural products was influenced by the nutrients such as protein,fat,carbohydrate and vitamin in the... |
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| Keywords: | nutrition flavor microwave heating |
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