摘要
综述谷子的资源和分布情况,综合介绍谷子的营养和功能性成分的种类和含量,尤其是小米的优势营养成分和特性功能成分如小米的维生素B_1和B_2、维生素E、硒、多酚类、活性蛋白质、不饱和脂肪酸、谷维素等,介绍传统小米食品和国内外研究小米的现状,以期望能对同行有所帮助。
The article reviewed the information of millet in the world about the plant areas, the yield,and thevariety. There were rich of nutrition such asVB1,VB2,VE,Se,unsaturate fatty acids, polyphenol and so on. Theabundance of these phytochemicals enhances the nutraceutical potential of finger millet,making itapowerhouse of health benefiting nutrients. There was vast potential to process millet grains into value-addedfoods and beverages in China. Furthermore,current study on the extraction of oil and fiber from hull or milletgrain had been made to develop a new kind of millet foods.
作者
吴立根
屈凌波
WU Li-gen;QU Ling-bo(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;National Engineering Laboratory for Wheat ＆ Corn Further Processing,Henan University ofTechnology,Zhengzhou 450001,Henan,China;Zhengzhou University,Zhengzhou 450001,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第15期191-196,共6页
Food Research and Development
基金
河南省基础与前沿技术研究项目(152300410077)
粮食公益性行业科研专项(201313011)
国家自然科学基金项目(31201294)
河南工业大学省属高校基本科研业务费专项资金项目(2014YWJC05)
关键词
谷子
营养
加工
维生素E
多酚
millet
nutrition
processing
vitaminE
polyphenol
作者简介
吴立根（1969-）,男（汉）,副教授,在读博士研究生,主要从事谷物食品加工营养与品质控制研究.
