文献类型：期刊文献

中文题名：微波加工对农产品营养成分的影响

英文题名：Effect of Microwave Processing on Nutritional Composition of Agricultural Products

作者：蔺芳[1]

第一作者：蔺芳

机构：[1]新乡学院生命科学与技术系

第一机构：新乡学院生命科学技术学院

年份：2012

期号：9

起止页码：198-200

中文期刊名：北方园艺

外文期刊名：Northern Horticulture

收录：北大核心:【北大核心2011】；

基金：新乡学院自然科学基金资助项目(2009-XZ-001)

语种：中文

中文关键词：微波加工;农产品;营养成分

外文关键词：microwave processing; agriculture products; nutritional composition

摘要：微波技术是近年来广泛应用的先进技术,具有广阔的应用前景。经过微波处理的农产品较一些传统方法更有利于营养成分的保存。现重点阐述了微波技术对农产品中的维生素、蛋白质、脂类、碳水化合物等营养成分造成的影响,为该领域的进一步研究及应用提供理论基础。
An advanced technology called microwave is widely used in recent years,and ithas wide application prospect.Nutritional constituents of agricultural products had been well preserved by microwave processing compared with some traditional methods.The microwave technology on agricultural products in vitamin,protein,lipids,carbohydrate and other nutritional composition was focused.The theoretical basis for the further research of this areas were provided.