By-products of plant food processing as a source of functional compounds — recent developments
摘要：
There is a rapidly growing body of literature covering the role of plant secondary metabolites in food and their potential effects on human health. Furthermore, consumers are increasingly aware of diet related health problems, therefore demanding natural ingredients which are expected to be safe and health-promoting. By-products of plant food processing represent a major disposal problem for the industry concerned, but they are also promising sources of compounds which may be used because of their favourable technological or nutritional properties. The purpose of this review is to highlight the potential of selected by-products as a source of functional compounds.
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关键词：
sodium stearoyl lactylate (SSL diacetyl tartaric acid ester of monoglyceride DATEM citric acid guar gum extrusion resistant starch (RS
DOI：
10.1016/S0924-2244(02)00012-2
被引量：
年份：
2001
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