食品科学 ›› 2004, Vol. 25 ›› Issue (10): 426-430.
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周小理, 林汝法, 刘诚
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ZHOU Xiao-Li, LIN Ru-Fa, LIU Cheng
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摘要: 阐述中国荞麦的资源优势、荞麦蛋白的营养特性与保健功能,探讨由食品变应原引起的食物过敏的特点及对人类健康的危害,提出了低过敏荞麦蛋白食品的研究开发思路。
关键词: 荞麦, 蛋白, 营养功能, 食品变应原, 食品安全性
Abstract: The resource dominance of buckwheat in China, nutrition characteristics and healthy function were expatiated. Thefood allergic characteristics, allergic symptoms and harm to human healthy were discussed. Some notions about development oflow allergic buckwheat foods were put forward.
Key words: buckwheat, protein, nutrition function, food allergen, food security
周小理, 林汝法, 刘诚. 荞麦蛋白的营养功能与安全性探讨(英文)[J]. 食品科学, 2004, 25(10): 426-430.
ZHOU Xiao-Li, LIN Ru-Fa, LIU Cheng. Review on Characteristic and Food Safety of Buckwheat[J]. FOOD SCIENCE, 2004, 25(10): 426-430.
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