摘要
阐述影响米糠食用功能性质的因素。介绍米糠食用的生理功效和在保健功能食品上的应用 ,以及美国食用商品稳定化米糠的行业推荐标准。
The influence factors for the edible properties of rice bran were expounded. The physiological functions of rice bran and its application in the health foods were presented. The recommended industry standards for edible stabilization of commercial rice bran used in America were introduced.
出处
《粮食与饲料工业》
CAS
2001年第5期46-48,共3页
Cereal & Feed Industry
关键词
米糠
食用性质
生理功效
稳定化
应用
保健功能食品
rice bran
edible property
physiological function
stabilization
application
functional health food
recommended industry standard
