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中国精品科技期刊2020
范学辉, 张清安, 刘梅, 田呈瑞. 苦杏仁脱苦方法研究进展[J]. 食品工业科技, 2014, (07): 396-399. DOI: 10.13386/j.issn1002-0306.2014.07.026
引用本文: 范学辉, 张清安, 刘梅, 田呈瑞. 苦杏仁脱苦方法研究进展[J]. 食品工业科技, 2014, (07): 396-399. DOI: 10.13386/j.issn1002-0306.2014.07.026
FAN Xue-hui, ZHANG Qing-an, LIU Mei, TIAN Cheng-rui. Progress in detoxification techniques of apricot kernel[J]. Science and Technology of Food Industry, 2014, (07): 396-399. DOI: 10.13386/j.issn1002-0306.2014.07.026
Citation: FAN Xue-hui, ZHANG Qing-an, LIU Mei, TIAN Cheng-rui. Progress in detoxification techniques of apricot kernel[J]. Science and Technology of Food Industry, 2014, (07): 396-399. DOI: 10.13386/j.issn1002-0306.2014.07.026

苦杏仁脱苦方法研究进展

Progress in detoxification techniques of apricot kernel

  • 摘要: 本文主要综述了杏仁、苦杏仁苷及苦杏仁脱苦的传统和现代方法,并对每种脱苦技术方法的优缺点进行了比较,同时也对极有可能用于产业化中的微波和超声波脱苦方法的发展趋势进行了展望。 

     

    Abstract: Apricot kernel, Amygdalin and the state of the art of its detoxification including traditional and present methods were comprehensively reviewed in this paper. Advantage and disadvantage were also summarized for each detoxification technique.The future development for the potential methods of detoxification such as microwave and ultrasound mediated methods was also foreseen and suggested.

     

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