LIU Yi-wei, HU Wen-zhong, JIANG Ai-li, LIU Cheng-hui, BAI Lu-lu. Research progress in the nutrition value and processing products of Chili[J]. Science and Technology of Food Industry, 2014, (15): 377-381. DOI: 10.13386/j.issn1002-0306.2014.15.075
Citation: LIU Yi-wei, HU Wen-zhong, JIANG Ai-li, LIU Cheng-hui, BAI Lu-lu. Research progress in the nutrition value and processing products of Chili[J]. Science and Technology of Food Industry, 2014, (15): 377-381. DOI: 10.13386/j.issn1002-0306.2014.15.075

Research progress in the nutrition value and processing products of Chili

  • Chili as a vegetable is not only good for nutrition, but good for an excellent value in use, so the chili has great potential of development and value in use.There are many kinds of chili products in our country, in recent year more and more people pay much attention to new health chili food.Although the development of chili's deep processing is in short time and the technology is in a relatively undevelopment situation, in recent years the new health chili food get much attention and gradually developing.In this paper, the research progress in component of nutrition and healthy in chili, the characters and production flow of chili products, as the same time we prospect the research and development of chili products.
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