###
食品研究与开发:2023,44(9):191-196
本文二维码信息
码上扫一扫!
畜禽血液功能特性及加工适应性研究进展
(1.上海大学生命科学学院,上海 200040;2.合肥工业大学食品与生物工程学院,安徽合肥 230000)
Research Progress in Functional Characteristics and Processing Adaptability of Blood from Domesticated Animals
摘要
图/表
参考文献
相似文献
本文已被:浏览 740次   下载 476
投稿时间:2022-02-14    
中文摘要: 畜禽血液具有优良的加工特性和功能特性,随着畜禽屠宰加工业的发展,其在综合利用方面得到广泛关注。该文系统总结畜禽血液加工特性和功能特性,分类介绍各功能成分制备高附加值产品的加工技术,对畜禽血液工业化应用前景进行概要,以期为畜禽血液现代高值化加工提供参考。
Abstract:The blood of domesticated animals possesses exceptional processing and functional characteristics.With advances in the slaughtering and processing industry,the comprehensive utilization of blood from domesticated animals has attracted wide attention.The processing and functional characteristics of the blood from domesticated animals were summarized,and the processing technologies for value-added products with functional components in the blood were introduced.Furthermore,the industrial application prospects of the blood were put forward,which would provide a reference for the value-added processing of such blood.
文章编号:202309027     中图分类号:    文献标志码:
基金项目:国家重点研发计划(2021YFD2100804)
Author NameAffiliation
  
引用文本:


用微信扫一扫

用微信扫一扫