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中国精品科技期刊2020
汁用甜橙果肉膳食纤维研究进展[J]. 食品工业科技, 2013, (10): 381-385. DOI: 10.13386/j.issn1002-0306.2013.10.080
引用本文: 汁用甜橙果肉膳食纤维研究进展[J]. 食品工业科技, 2013, (10): 381-385. DOI: 10.13386/j.issn1002-0306.2013.10.080
Research progress in dietary fiber of juice orange pulp[J]. Science and Technology of Food Industry, 2013, (10): 381-385. DOI: 10.13386/j.issn1002-0306.2013.10.080
Citation: Research progress in dietary fiber of juice orange pulp[J]. Science and Technology of Food Industry, 2013, (10): 381-385. DOI: 10.13386/j.issn1002-0306.2013.10.080

汁用甜橙果肉膳食纤维研究进展

Research progress in dietary fiber of juice orange pulp

  • 摘要: 汁用甜橙榨汁后排出的果肉是制汁专用甜橙在橙汁加工中的主要副产物之一,富含多种营养成分尤其是膳食纤维。对其膳食纤维的研究和应用,既可实现资源的充分利用也可满足人们对均衡营养的需求。本文分析了汁用甜橙果肉膳食纤维的组成成分和性质,综述了影响这些成分变化的主要因素以及在食品工业中的应用,为更深入的研究奠定一定基础。 

     

    Abstract: Juice orange pulp is one of the main byproduct after juice extraction, which is rich in nutrients especially dietary fiber.Enlarging the research and application of its fiber could realize full use of resources as well as the demand of balanced nutrients to people.It analysised briefly the composition and nature of dietary fiber in juice orange pulp, and summarized main factors affecting the change of its components and its application in food industry, which could establish the foundation for further research.

     

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