糙米的营养价值及其加工技术研究进展
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摘要
对糙米在营养价值、生理功能和加工等方面的研究进展进行综述,并对其发展前景进行展望。
The article mainly reviewed the research advanament of the nutritional value,physiological functions,emerging technologies of brown rice and its develepment was prospected.
The article mainly reviewed the research advanament of the nutritional value,physiological functions,emerging technologies of brown rice and its develepment was prospected.
引文
[1]高雅,张春红,韩艳秋,等.糙米的营养价值及加工利用现状[J].农业科技与装备,2013,2:56-58.
[2]马涛,司维雨.糙米食品加工技术[J].安徽农业科学,2009,37(31):15620-15623.
[3]姚人勇.糙米食用品质改良的研究[D].武汉工业学院,2009.
[4]CHEN H,Si IEBENMORGEN T J,GRIFFIN K.Quality characteristics of long-grain rice milled in two commercial systems[J].Cereal Chemistry,1998,75(4):560-565.
[5]王赫男,王静.糙米的综合利用[J].北京工商大学学报(自然科学版),2012,30(3):49-52.
[6]胡敏,朱建华.营养师手册[M].北京:化学工业出版社,2012,4.
[7]秦黄英.B族维生素“8兄弟”[J].家庭医药·快乐养生,2013,8:49.
[8]俞一夫.稻米胚的开发利用与米胚油的保健功能[J].粮食与经济,1998,3:32-33.
[9]李爱华.米胚的营养价值和胚芽米的加工技术[J].粮食与饲料工业,1997,5:7-10.
[10]ESA Norhaizan-Mohd,et al.Antioxidant activity of white rice,brown rice and germinated brown rice(in vivo and in vitro)and the effects on lipid peroxidation and liver enzymes in hyperlipidaemic rabbits[J].Food Chemistry,2013,141:1306-1312.
[11]徐惠龙,等.糙米皮对高脂血症大鼠血脂水平的影响[J].现代食品科技,2013,29(1):38-41.
[12]MISTUO Kisse,AYA Mizukuchi.Pre-germinated brown rice as complementary therapeutic diet for hypertension[J].Food Style,2004,8:54-57.
[13]杨析.常吃糙米可降低心血管病风险[J].健康伴侣,2012,3.
[14]SUZUKI Atsushi,et al.Short and long term effects of ferulic acid on blood pressure in spontaneously hypertensive rats[J].Am.J.Hypertens,2002,15:351-357.
[15]IMAM Mustapha-Umar,et al.Antidiabetic Properties of Germinated Brown Rice:A Systematic Review[J].Evidence-Based Complementary and Alternative Medicine,2012:1-12.
[16]耿珊珊,等.食用发芽糙米对中老年超重和肥胖者代谢的影响[J].营养学报,2011,33(3):315-317.
[17]姚人勇,刘英.响应面分析法优化糙米纤维酶解工艺[J].食品科技,2009,4(11):147-151.
[18]HSUA Pang-Kuei,LIN Kuo-Min,CHAU Chi-Fai.Esterification of insoluble fibres using high-pressure homogenisation and their potential vitamin carrying and releasing abilities[J].Food Chemistry,2009,113(4):1015-1019.
[19]韩永斌,刘桂玲,史晓媛,等.挤压膨化对发芽糙米理化性质的影响[J].中国粮油学报,2010,12(25):1-5.
[20]高庆华,等.玉米低植酸自交系的鉴定及其连锁分子标记的初步筛选[J].作物学报,2013,39(5):935-942.
[21]LARSON Steve R,et al.Isolation and genetic mapping of anon-lethal rice(Oryza sative L.)low phytic acid mutatuon[J].Crop Sci,2000,40:1397-1405
[22]王堇,吴薇,许春莲,等.糙米全谷食品研究进展[J].今日科苑,2008,15:111.
[23]唐彬彬,陈团伟,张鑫桐,等.发芽糙米的营养价值及开发利用[J].中国食物与营养,2005,11:21-22.
[24]王珩,王传梁,陈坤杰.滚筒式发芽糙米加工设备及工艺研究[J].粮油食品科技,2007,1:63-65.
[25]鲁红侠,杜先锋,蔡旭冉,等.新型功能性食品-富硒发芽糙米的研究[J].食品工业科技,2013,13:350-353.
[26]张崟,孙健,陶娜,等.糙米食品及其加工技术进展[J].粮食储藏,2006,3:46-50.
[2]马涛,司维雨.糙米食品加工技术[J].安徽农业科学,2009,37(31):15620-15623.
[3]姚人勇.糙米食用品质改良的研究[D].武汉工业学院,2009.
[4]CHEN H,Si IEBENMORGEN T J,GRIFFIN K.Quality characteristics of long-grain rice milled in two commercial systems[J].Cereal Chemistry,1998,75(4):560-565.
[5]王赫男,王静.糙米的综合利用[J].北京工商大学学报(自然科学版),2012,30(3):49-52.
[6]胡敏,朱建华.营养师手册[M].北京:化学工业出版社,2012,4.
[7]秦黄英.B族维生素“8兄弟”[J].家庭医药·快乐养生,2013,8:49.
[8]俞一夫.稻米胚的开发利用与米胚油的保健功能[J].粮食与经济,1998,3:32-33.
[9]李爱华.米胚的营养价值和胚芽米的加工技术[J].粮食与饲料工业,1997,5:7-10.
[10]ESA Norhaizan-Mohd,et al.Antioxidant activity of white rice,brown rice and germinated brown rice(in vivo and in vitro)and the effects on lipid peroxidation and liver enzymes in hyperlipidaemic rabbits[J].Food Chemistry,2013,141:1306-1312.
[11]徐惠龙,等.糙米皮对高脂血症大鼠血脂水平的影响[J].现代食品科技,2013,29(1):38-41.
[12]MISTUO Kisse,AYA Mizukuchi.Pre-germinated brown rice as complementary therapeutic diet for hypertension[J].Food Style,2004,8:54-57.
[13]杨析.常吃糙米可降低心血管病风险[J].健康伴侣,2012,3.
[14]SUZUKI Atsushi,et al.Short and long term effects of ferulic acid on blood pressure in spontaneously hypertensive rats[J].Am.J.Hypertens,2002,15:351-357.
[15]IMAM Mustapha-Umar,et al.Antidiabetic Properties of Germinated Brown Rice:A Systematic Review[J].Evidence-Based Complementary and Alternative Medicine,2012:1-12.
[16]耿珊珊,等.食用发芽糙米对中老年超重和肥胖者代谢的影响[J].营养学报,2011,33(3):315-317.
[17]姚人勇,刘英.响应面分析法优化糙米纤维酶解工艺[J].食品科技,2009,4(11):147-151.
[18]HSUA Pang-Kuei,LIN Kuo-Min,CHAU Chi-Fai.Esterification of insoluble fibres using high-pressure homogenisation and their potential vitamin carrying and releasing abilities[J].Food Chemistry,2009,113(4):1015-1019.
[19]韩永斌,刘桂玲,史晓媛,等.挤压膨化对发芽糙米理化性质的影响[J].中国粮油学报,2010,12(25):1-5.
[20]高庆华,等.玉米低植酸自交系的鉴定及其连锁分子标记的初步筛选[J].作物学报,2013,39(5):935-942.
[21]LARSON Steve R,et al.Isolation and genetic mapping of anon-lethal rice(Oryza sative L.)low phytic acid mutatuon[J].Crop Sci,2000,40:1397-1405
[22]王堇,吴薇,许春莲,等.糙米全谷食品研究进展[J].今日科苑,2008,15:111.
[23]唐彬彬,陈团伟,张鑫桐,等.发芽糙米的营养价值及开发利用[J].中国食物与营养,2005,11:21-22.
[24]王珩,王传梁,陈坤杰.滚筒式发芽糙米加工设备及工艺研究[J].粮油食品科技,2007,1:63-65.
[25]鲁红侠,杜先锋,蔡旭冉,等.新型功能性食品-富硒发芽糙米的研究[J].食品工业科技,2013,13:350-353.
[26]张崟,孙健,陶娜,等.糙米食品及其加工技术进展[J].粮食储藏,2006,3:46-50.