Processing Utilization and Development Prospect of Edible Cassava

TANG Jie; LI Mingjuan; ZHANG Yayuan; HONG Yan; ZHANG Yanjun; WANG Ying; YOU Xiangrong; ZHOU Kui; WEI Ping

doi:10.13386/j.issn1002-0306.2022010395

Volume 44 Issue 2

Jan. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(2): 469-476. > DOI: 10.13386/j.issn1002-0306.2022010395

TANG Jie, LI Mingjuan, ZHANG Yayuan, et al. Processing Utilization and Development Prospect of Edible Cassava[J]. Science and Technology of Food Industry, 2023, 44(2): 469−476. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010395.

Citation:

PDF (1752 KB)

Processing Utilization and Development Prospect of Edible Cassava

TANG Jie^{1, 2,},
LI Mingjuan^{1, 2,},
ZHANG Yayuan^{1, 2, ,},
HONG Yan³,
ZHANG Yanjun^4, ,,
WANG Ying^{1, 2},
YOU Xiangrong^{1, 2},
ZHOU Kui^{1, 2},
WEI Ping^{1, 2}

1.
Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
2.
Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning 530007, China
3.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
4.
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China

More Information

Received Date: March 16, 2022
Available Online: November 11, 2022

Graphical Abstract

Abstract

Abstract

Cassava is a kind of crop with extreme barren tolerance, strong stress resistance and rich starch. In our country, cassava has long been used as a non-food energy crop to produce starch, alcohol and feed. In recent years, the development of breeding, popularization and deep-processing technology of the edible cassava have greatly expanded the development space of cassava in the food industry. Firstly, the varieties and nutritional value of the edibble cassava are introduced in this article, and then the present research and application situation of the edibble cassava in food industry field are summarized, from three aspects: Fresh edibble cassava, edible cassava whole flour and starch, and modified starch. On this basis, the developmental advantage and the problems of the edible cassava are analyzed, the development prospect of the edible cassava in food industry are forecasted, such as variety breeding, storage and preservation technologies, processing technologies and product development, in order to offer some references for our country's edible cassava industrial in the future.
- edible cassava,
- processing and utilization,
- current situation,
- development prospect

FullText(HTML)

References (68)

References

[1]	曹升, 尚小红, 陈会鲜, 等. 广西地方面包木薯种质资源调查及表型性状分析和品质评价[J]. 西南农业学报,2021,34(11):2318−2325. [CAO S, SHANG X H, CHEN H X, et al. Investigation and collection of local bread-cassava germplasm resources in Guangxi and their phenotypic trait analysis and quality evaluation[J]. Southwest China Journal of Agricultural Sciences,2021,34(11):2318−2325.
[2]	孙倩. 巴西木薯种质资源农艺性状的GWAS分析[D]. 南宁: 广西大学, 2020. SUN Q. GWAS analysis of agronomic traits of cassava germplasm in Brazil[D]. Nanning: Guangxi University, 2020.
[3]	羊兴爱, 李开绵, 陈松笔. 30份木薯种质资源农艺性状和品质特性的表型综合评价[J]. 分子植物育种,2022,20(18):6136−6144. [YANG X A, LI K M, CHEN S B. Phenotypic comprehensive evaluation of agronomic and quality characteristics of 30 cassava germplasm resources[J]. Molecular Plant Breeding,2022,20(18):6136−6144. doi: 10.13271/j.mpb.020.006136
[4]	KOLAWOLE O F, JOHN A. Utilization of cassava for food[J]. Food Reviews International,2011,27(1):51−83.
[5]	BOLHUIS G G. The toxicity of cassava roots[J]. Netherlands Journal of Agricultural Science,1954,2(3):176−185. doi: 10.18174/njas.v2i3.17841
[6]	MONTAGNAC J A, DAVIS C R, TANUMIHARDJO S A. Nutritional value of cassava for use as a staple food and recent advances for improvement[J]. Comprehensive Reviews in Food Science and Food Safety,2009,8(3):181−194. doi: 10.1111/j.1541-4337.2009.00077.x
[7]	王书媛. 木薯优良品种6068简介[J]. 农业科技通讯,1979(8):13. [WANG S Y. Introduction of cassava good cultivar 6068[J]. Bulletin of Agricultural Science and Technology,1979(8):13.
[8]	张振文, 李开绵. 木薯及其加工利用100问[M]. 北京: 中国农业出版社, 2017: 1−122. ZHANG Z W, LI K M. Cassava and its processing and utilization 100 questions[M]. Beijing: China Agriculture Press, 2017: 1−122.
[9]	沈光. 食用木薯新品种简介(三)[J]. 木薯精细化加工,2002(1):48. [SHEN G. Introduction of new edible cassava varieties[J]. Cassava Fine Processing,2002(1):48.
[10]	李开绵. 木薯新品种华南124的主要特点及其繁殖推广的方法和途径[J]. 热带农业科学,1991(4):56−61. [LI K M. The main characteristics of new cassava cultivar Huanan 124 and the methods and ways of breeding promotion[J]. Chinese Journal of Tropical Agriculture,1991(4):56−61.
[11]	黄洁, 单荣芝, 李开绵, 等. 优质鲜食木薯新品种华南9号[J]. 中国热带农业,2006(5):47−48. [HUANG J, SHAN R Z, LI K M, et al. New high quality fresh cassava cultivar SC9[J]. China Tropical Agriculture,2006(5):47−48. doi: 10.3969/j.issn.1673-0658.2006.05.030
[12]	叶剑秋, 黄洁, 陈松笔, 等. 木薯新品种华南12号的选育[J]. 热带作物学报,2014,35(11):2121−2128. [YE J Q, HUANG J, CHEN S B, et al. Breeding of a new cassava cultivar SC12[J]. Chinese Journal of Tropical Crops,2014,35(11):2121−2128. doi: 10.3969/j.issn.1000-2561.2014.11.004
[13]	田益农, 李军, 盘欢. 木薯新品种GR891的选育[J]. 广西农业科学,1998(3):124−125. [TIAN Y N, LI J, PAN H. Breeding of a new cassava cultivar GR891[J]. Guangxi Agricultural Sciences,1998(3):124−125.
[14]	吴代胜, 李韶华. 南植199木薯栽培技术[J]. 农友之家,2000(4):16. [WU D S, LI S H. Cassava cultivation technique of SP 199[J]. The Home of NongYou,2000(4):16.
[15]	魏艳, 黄洁, 许瑞丽, 等. 木薯肉与木薯皮营养成分的研究初报[J]. 热带作物学报,2015,36(3):536−540. [WEI Y, HUANG J, XU R L, et al. Primary study of the nutrient contents in the flesh and cortex of cassava root[J]. Chinese Journal of Tropical Crops,2015,36(3):536−540. doi: 10.3969/j.issn.1000-2561.2015.03.015
[16]	CHARLES A L, SRIROTH K, HUANG T C. Proximate composition, mineral contents, hydrogen cyanide and phytic acid of 5 cassava genotypes[J]. Food Chemistry,2005,92(4):615−620. doi: 10.1016/j.foodchem.2004.08.024
[17]	HUDSON J F, OGUNSUA A O. Lipids of cassava tubers (Manihot esculenta Crantz)[J]. Journal of the Science of Food and Agriculture,1974,25(12):1503−1508. doi: 10.1002/jsfa.2740251210
[18]	MORGAN N K, CHOCT M. Cassava: nutrient composition and nutritive value in poultry diets[J]. Animal Nutriton,2016,2(4):253−261. doi: 10.1016/j.aninu.2016.08.010
[19]	ZHANG P, JAYNES J M, POTRYKUS I, et al. Transfer and expression of an artificial storage protein (ASP1) gene in cassava (Manihot esculenta Crantz)[J]. Transgenic Research,2003,12(2):243−250. doi: 10.1023/A:1022918925882
[20]	NASSAR N M A, SOUSA M V. Amino acid profile in cassava and its interspecific hybrid[J]. Genetics and Molecular Research,2008,6(2):192−197.
[21]	IYAYI E A, LOSEL D M. Protein enrichment of cassava by-products through solid-state fermentation by fungi[J]. Journal of Food Technology in Africa,2001,6(4):116−118.
[22]	NASSAR N M A, VIZZOTTO C S, SILVA H L D, et al. Potentiality of cassava cultivars as a source of carotenoids[J]. Gene Gonserve,2005(15):33−35.
[23]	魏艳, 黄洁, 林立铭, 等. 木薯块根不同部位的营养成分研究[J]. 西北农林科技大学学报,2016,44(6):53−61. [WEI Y, HUANG J, LIN L M, et al. Nutrients in different parts of cassava root[J]. Journal of Northwest A & F University,2016,44(6):53−61.
[24]	韩和悦. 11个食用木薯品种的品质研究与评价[D]. 广州: 仲恺农业工程学院, 2017. HAN H Y. Research and evaluation of 11 edible cassava breed’ quality[D]. Guangzhou: Zhongkai College of Agriculture and Engineering, 2017.
[25]	PAULA C A, ESTEVAO M, MARIO E, et al. Processing of cassava roots to remove cyanogens[J]. Journal of Food Composition and Analysis,2005,18(5):451−460. doi: 10.1016/j.jfca.2004.04.002
[26]	FERRARO V, PICCIRILLO C, TOMLINS K, et al. Cassava (Manihot esculenta Crantz) and yam (Dioscore spp.) crops and their derived foodstuffs: safety, security and nutritional value[J]. Critical Reviews in Food Science & Nutrition,2016,56(16):2714−2727.
[27]	ADEMOLA A A, OGUGUA C A, RICHARD A, et al. Developing GM super cassava for improved health and food security: Future challenges in Africa[J]. Agriculture & Food Security,2012,1(1):1−15.
[28]	CHAVEZ A L, BEDOYA J M, SANCHEZ T, et al. Iron, carotene, and ascorbic acid in cassava roots and leaves[J]. Food and Nutrition Bulletin,2000,21(4):410−413. doi: 10.1177/156482650002100413
[29]	单荣芝, 黄洁. 中国木薯食谱[M]. 海口: 海南三环出版社, 2011: 2-88. SHAN R Z, HUANG J. Chinese cassava recipe[M]. Haikou: Hainan Third Ring Press, 2011: 2-88.
[30]	RICKARD J E. Physiological deterioration in cassava roots[J]. Journal of the Science of Food and Agriculture,1985,36(3):167−176. doi: 10.1002/jsfa.2740360307
[31]	张雅媛, 严华兵. 美味木薯[M]. 北京: 中国农业科学技术出版社, 2016: 3−44. ZHANG Y Y, YAN H B. Delicious cassava[M]. Beijing: China Agricultural Science and Technology Press, 2016: 3−44.
[32]	魏艳. 31份木薯种质营养、矿质成分及食味的评价[D]. 海口: 海南大学, 2014. WEI Y. Evaluation of nutrients, mineral contents and taste of 31 accessions cassava germplasm[D]. Haikou: Hainan University, 2014.
[33]	AKINGBALA J O, OYEWOLE O B, UZO-PETERS P I, et al. Evaluating stored cassava quality in gari production[J]. Journal of Food Agriculture & Environment,2005,3(1):75−80.
[34]	ARISTIZABAL J, GARCIA J A, OSPINA B. Refined cassava flour in bread making: A review[J]. Ingeniería e Investigación,2017,37(1):25−33.
[35]	ADENIJI T A. Review of Cassava and wheat flour composite in bread making: Prospects for industrial application[J]. The Africal Journal of Plant Science and Biotechnology,2013,7(1):1−8. doi: 10.5897/AJPS12.057
[36]	SAKYIDAWSON E, LAMPTEY J, JOHNSON P N T, et al. Effect of processing method on the chemical composition and rheological properties of flour from four new cassava varieties[C]// Iufost, Word Congress of Food Science and Technology, 2006.
[37]	蒋小静. 木薯全粉加工及其特性研究[D]. 郑州: 河南工业大学, 2010. JIANG X J. Study on the processing technology and characteristics of cassava flour[D]. Zhengzhou: Henan University of Technology, 2010.
[38]	ONYENWOKE C A, OJO C C, OMODAMIRO R M, et al. Effect of drying methods on total carotenoids content retention in pro-vitamin A a high quality cassava flour[J]. Umudike Journal of Engineering and Technology,2015,1(2):1−9.
[39]	李明娟, 王颖, 张雅媛, 等. 食用木薯全粉添加量对饼干品质、质构特性及消化性能的影响[J]. 食品工业科技,2017,38(9):55−59. [LI M J, WANG Y, ZHANG Y Y, et al. Effects of the edible cassava whole flour on the quality, texture characteristics and digestive perfo rmance of biscuits and digestive perfo rmance of biscuits[J]. Science and Technology of Food Industry,2017,38(9):55−59.
[40]	GYEDU-AKOTO E, LARYEA D. Evaluation of cassava flour in the production of cocoa powder-based biscuits[J]. Nutrition and Food Science,2013,43(1):55−59. doi: 10.1108/00346651311295914
[41]	OLUWAMUKOMI M O, OLUWALANA I B, AKINBOWALE O F. Physicochemical and sensory properties of wheat-cassava composite biscuit enriched with soy flour[J]. African Journal of Food Science,2011,5(2):50−56.
[42]	AKUBOR P I, UKWURU M U. Functional properties and biscuit making potential of soybean and cassava flour blends[J]. Plant Foods for Human Nutrition,2003,58(3):1−12.
[43]	OLAPADE A A, ADEYEMO A M. Evaluation of cookies produced from blends of wheat, cassava and cowpea flours[J]. International Journal of Food Studies,2014,3(2):175−185. doi: 10.7455/ijfs/3.2.2014.a4
[44]	MASAMBA K, JINAZALI H. Effect of cassava flour processing methods and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat-cassava flour blends[J]. African Journal of Food Agriculture Nutrition and Development,2014,14(6):2190−2203.
[45]	SHITTU T A, FADEYI F B, LADIPO M A. Impact of cassava flour properties on the sensory quality of composite white bread[J]. Quality Assurance and Safety of Crops and Foods,2015,7(5):769−777. doi: 10.3920/QAS2014.0451
[46]	EDUARDO M, SVANBERG U, OLIVEIRA J, et al. Effect of cassava flour characteristics on properties of cassava-wheat-maize composite bread types[J]. International Journal of Food Science,2013(5):305−307.
[47]	JENSEN S, SKIBSTED L H, KIDMOSE U, et al. Addition of cassava flours in bread-making: Sensory and textural evaluation[J]. LWT-Food Science and Technology,2015,60(1):292−299. doi: 10.1016/j.lwt.2014.08.037
[48]	ERIKSSON E, KOCH K, TORTOE C, et al. Evaluation of the physical and sensory characteristics of bread produced from three varieties of cassava and wheat composite flours[J]. Food and Public Health,2014,4(5):214−222.
[49]	SHITTU T A, AMINU R A, ABULUDE E O. Functional effects of xanthan gum on composite cassava-wheat dough and bread[J]. Food Hydrocolloids,2009,23(8):2254−2260. doi: 10.1016/j.foodhyd.2009.05.016
[50]	PASQUALONE A, CAPONIO F, SUMMO C, et al. Gluten-free bread making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product[J]. International Journal of Food Properties,2010,13(3):562−573. doi: 10.1080/10942910802713172
[51]	BAKARE H A, OSUNDAHUNSI O F, ADEGUNWA M O, et al. Pasting characteristics, baking and sensory qualities of cakes from blends of cassava and wheat flours[J]. Journal of Culinary Science and Technology,2014,12(2):109−127. doi: 10.1080/15428052.2013.846880
[52]	王颖, 李明娟, 张雅媛, 等. 木薯全粉对蛋糕品质及其质构特性的影响[J]. 食品与机械,2017,33(10):179−183,189. [WANG Y, LI M J, ZHANG Y Y, et al. Effect of the cassava flour on the qualities and texture characteristics of cake[J]. Food & Machinery,2017,33(10):179−183,189. doi: 10.13652/j.issn.1003-5788.2017.10.039
[53]	UGWUONA F U, OGARA J I, AWOGBENJA M D. Chemical and sensory quality of cakes formulated with wheat, soybean and cassava flours[J]. Indian Journal of Science,2012,1(2):1−6.
[54]	李佩, 谢彩锋, 丁慧敏, 等. 木薯全粉面条配方的优化[J]. 食品工业科技,2018,39(3):187−193. [LI P, XIE C F, DING H M, et al. Optimization of formula of cassava whole flour noodle[J]. Science and Technology of Food Industry,2018,39(3):187−193. doi: 10.13386/j.issn1002-0306.2018.03.037
[55]	张丽超, 谢彩锋, 古碧, 等. 木薯全粉馒头的研制[J]. 食品科技,2016,41(10):127−132. [ZHANG L C, XIE C F, GU B, et al. Preparation of cassava flour steamed bread[J]. Food Science and Technology,2016,41(10):127−132. doi: 10.13684/j.cnki.spkj.2016.10.028
[56]	苏艳兰, 韦茂新, 刘功德, 等. 食用木薯艾糍粑加工工艺的研制[J]. 食品科技,2014,39(11):122−125. [SU Y L, WEI M X, LIU G D, et al. Development for prcessing tchnology of edible cssavas Mugwort glutinous rice cake[J]. Food Science and Technology,2014,39(11):122−125. doi: 10.13684/j.cnki.spkj.2014.11.026
[57]	易拓, 黄娟, 雷雅杰, 等. 木薯食品研究进展[J]. 美食研究,2019,36(2):23−27. [YI T, HUANG J, LEI Y J, et al. Research advances on cassava food[J]. Journal of Researches on Dietetic Science and Culture,2019,36(2):23−27. doi: 10.3969/j.issn.1009-4717.2019.02.005
[58]	王家胜, 刘翀, 王婷, 等. 天然马铃薯、木薯和玉米淀粉添加对发酵挂面品质的影响[J]. 食品工业科技,2022,43(9):40−47. [WANG J S, LIU C, WANG T, et al. Effect of native potato, cassava and corn starches supplement on the quality of dried fermented noodles[J]. Science and Technology of Food Industry,2022,43(9):40−47. doi: 10.13386/j.issn1002-0306.2021070190
[59]	SANTAYANON R, WOOTTHIKANOKKHAN J. Modification of cassava starch by using propionic anhydride and properties of the starch-blended polyester polyu rethane[J]. Carbohydrate Polymers,2003,51(1):17−24. doi: 10.1016/S0144-8617(02)00109-1
[60]	梁露锋, 玉琼广, 冯琳, 等. 食用木薯变性淀粉的发展与应用[J]. 轻工科技,2014(12):1−3,21. [LIANG L F, YU Q G, FENG L, et al. Development and application of edible cassava modified starch[J]. Light Industry Science and Technology,2014(12):1−3,21.
[61]	PAOLA C I, JOSÉ U S, EDUARDO R. Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey[J]. Food Science and Technology,2019(1):134−142.
[62]	PARREO R P, CARANDANG M B. Effect of modified cassava starch in reduced-fat mayonnaise by correlating emulsion stability with antioxidation reaction using gas chromatography-mass spectrometry(GC-MS)[J]. Philippine Journal of Science,2021,150(4):753−763.
[63]	王小军, 曹余, 高大伟, 等. 几种木薯变性淀粉对火腿肠品质的影响研究[J]. 农产品加工,2019(22):11−14. [WANG X J, CAO Y, GAO D W, et al. Study on the effect of several cassava modified starches on the quality of ham sausage[J]. Farm Products Processing,2019(22):11−14.
[64]	李丹辰, 陈丽娇, 梁鹏, 等. 木薯淀粉与木薯变性淀粉鱼糜加工性质的影响[J]. 中国粮油学报,2014,29(8):60−64. [LI D C, CHEN L J, LIANG P, et al. The effect of tapioca starch and modified tapioca starch on surimi processing properties[J]. Journal of the Chinese Cereals and Oils Association,2014,29(8):60−64.
[65]	胡艳灵, 胡荣柳, 高丹阳, 等. 不同木薯变性淀粉在保鲜湿面条中的应用研究[J]. 农产品加工,2020(9):17−19,23. [HU Y L, HU R L, GAO D Y, et al. Study on application of different tapioca modified starch in fresh-keeping wet noodles[J]. Farm Products Processing,2020(9):17−19,23. doi: 10.16693/j.cnki.1671-9646(X).2020.05.005
[66]	徐慧敏, 胡荣柳, 张淑芬, 等. 木薯变性淀粉在芋圆制作中的应用研究[J]. 江苏调味副食品,2020(4):11−14. [XU H M, HU R L, ZHANG S F, et al. Study on the application of different tapioca modified starch in taro[J]. Jiangsu Condiment and Subsidiary Food,2020(4):11−14. doi: 10.16782/j.cnki.32-1235/ts.2020.04.004
[67]	罗兴录. 广西木薯产业化发展对策[J]. 中国农学通报,2004,20(6):376−379. [LUO X L. Strategies for developing cassava industry of Guangxi[J]. Chinese Agricultural Science Bulletin,2004,20(6):376−379. doi: 10.3969/j.issn.1000-6850.2004.06.113
[68]	AHMED M, AKTER M S, LEE J C, et al. Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato[J]. LWT-Food Science and Technology,2010,43(9):1307−1312. doi: 10.1016/j.lwt.2010.05.014

[1]	SUN Ruiyin, WANG Ruixue, E Jingjing, YAO Caiqing, HE Zongbai, ZHANG Qiaoling, CHEN Zichao, MA Rongze, BAO Qiuhua, WANG Junguo. Effect of Calcium Ions on the Freeze-drying Resistance of Lactobacillus plantarum LIP-1[J]. Science and Technology of Food Industry, 2021, 42(17): 100-106. DOI: 10.13386/j.issn1002-0306.2020110151
[2]	ZOU Yong, WEI Rifeng, HUANG Weiqing, ZHOU Fengfang, LIN Shan, ZHENG Shizhong, JIANG Shengtao, LI Dongdong, LIU Wei. Effects of Chimonanthus salicifolius Aleoholic Extracts on Growth, Muscle Quality and Intestinal Morphology of Larimichthys crocea[J]. Science and Technology of Food Industry, 2021, 42(4): 18-25. DOI: 10.13386/j.issn1002-0306.2020050157
[3]	JIA Zhen-yu, SUN Hui-hui, HAO Xu-sheng, KANG Shen-min, ZHENG Xiao-ying, GUO Du, SUN Yi, SHI Chao, XIA Xiao-dong. Inhibitory Activity of Thymol and Carvacrol Against Cronobacter sakazakii[J]. Science and Technology of Food Industry, 2018, 39(20): 79-86. DOI: 10.13386/j.issn1002-0306.2018.20.014
[4]	LIU Shuai, ZHAO Guan-hua, YANG Qing-qing, TONG Chang-qing, LI Wei. Effect of a lectin CSL on the morphology of yeast Saccharomyces cerevisiae[J]. Science and Technology of Food Industry, 2017, (24): 114-119. DOI: 10.13386/j.issn1002-0306.2017.24.023
[5]	CHU Thi-le-hoa, XIE Jia, HE Song-gui, YU Jian-xia, LI Wei-gang, WU Zhen-qiang. Evaluation of immersion using warm water on the removal of off-flavor from raw pork and its weight loss[J]. Science and Technology of Food Industry, 2016, (23): 328-332. DOI: 10.13386/j.issn1002-0306.2016.23.053
[6]	YANG Xu-qiu, CHEN Jian-feng, ZHENG Xiang-nan, XIE You-ping. Effects of light intensity and nitrogen limitation on cell growth and cell composition of Chlorella sorokiniana[J]. Science and Technology of Food Industry, 2016, (18): 246-250. DOI: 10.13386/j.issn1002-0306.2016.18.038
[7]	WANG Peng-fei, DI Qian-qian, LIU Bin, ZHOU Xiao-jing. Effect of freezing rate on some structural parameters of carrot cells[J]. Science and Technology of Food Industry, 2015, (10): 125-129. DOI: 10.13386/j.issn1002-0306.2015.10.017
[8]	LIU Bin, LI Yuan-yuan, WANG Xiao-ming, CAO Feng-bo, HUO Gui-cheng, YANG Li-jie. Effect of colostrum growth factors extracts on proliferation and migration of CaCO-2 cells[J]. Science and Technology of Food Industry, 2015, (07): 354-358. DOI: 10.13386/j.issn1002-0306.2015.07.066
[9]	SHEN Yu-zhen, YU Hai-ning, ZHANG Cheng-cheng, ZENG Si-min, SHEN Sheng-rong. Effects of condensed fish oil on the growth of prostate cells in vitro[J]. Science and Technology of Food Industry, 2014, (12): 358-364. DOI: 10.13386/j.issn1002-0306.2014.12.070
[10]	WANG Dan, LEI Yong-dong, MA Yue, ZHANG Li, ZHAO Xiao-yan. Effect of anthocyanins from three kind of purple plants on ST cells growth[J]. Science and Technology of Food Industry, 2013, (23): 104-107. DOI: 10.13386/j.issn1002-0306.2013.23.024

Supplements (0)

Cited By

Cited by

Periodical cited type(11)

1.	王鑫，杨梦媛，修伟业，遇世友，王景阳，马永强. 甜玉米芯多糖铁配合物的工艺优化及体外活性. 精细化工. 2024(10): 2280-2289 .
2.	鲍彤彤，崔海燕，段然，纪龙翔，吕向云，高乐，吴信. 大豆蛋白肽-微量元素螯合物的制备及结构表征. 食品与发酵工业. 2024(21): 170-174 .
3.	李小军，马晓辉，段国建，姜红，曾凡逵，高作旺，董文静，王引权，晋玲. 兰州百合多糖铁(Ⅲ)配合物制备工艺的Box-Behnken响应面法优化及其体外抗氧化活性评价. 现代食品科技. 2024(12): 201-208 .
4.	杜国丰，尹梦琪，梁飞龙，姜宁，陈红漫，矫继峰，刘凤翊. 微波辅助H_2O_2/V_C降解制备低分子量浒苔多糖的研究. 食品工业科技. 2023(12): 37-44 . 本站查看
5.	高然，苏贇，陈俊德，郑美华. 硫酸软骨素螯合锌的制备、表征及体外生物活性. 食品工业科技. 2022(09): 194-202 . 本站查看
6.	毛嘉敏，陈昱瑶，宋洁，张燕，王婧贤，李馨雨，范柳萍，成向荣. 具有铁螯合能力的驴骨胶原肽酶解条件优化及微观形态. 粮油食品科技. 2022(05): 188-196 .
7.	钟普鹏，胡嘉宁，胡德宝，秦顺义，洪亮，马吉飞，李桂霞，李瑞忠. 姬松茸多糖铁(Ⅲ)合成方法的研究. 食品科技. 2021(03): 232-237 .
8.	舒畅，夏洁，袁帅，赵帅，张西锋，鄢又玉. 响应面优化羧甲基茯苓多糖铁复合物的制备. 食品研究与开发. 2019(08): 188-194+211 .
9.	张喜峰，崔晶，王文琴，罗光宏，杨生辉. 螺旋藻多糖铁(Ⅲ)配合物的制备、抗氧化及淋巴细胞增殖活性. 精细化工. 2019(06): 1097-1103 .
10.	景永帅，张瑞娟，吴兰芳，郑玉光，高心悦，郝彤宇，张丹参. 多糖铁复合物的结构特征和生理活性研究进展. 食品研究与开发. 2019(22): 203-208 .
11.	李石清，袁强，蒋福升，张婷，张春椿. 制首乌多糖Fe(Ⅲ)配合物的合成及吸附动力学研究. 中国现代中药. 2019(10): 1382-1385 .

Other cited types(7)

Get Citation

PDF

XML

Article Metrics

Article views (388) PDF downloads (30) Cited by(18)

Science and Technology of Food Industry

Processing Utilization and Development Prospect of Edible Cassava