摘要
近年来,控糖需求人群的数量逐年攀升,低血糖生成指数(glycemic index,GI)食品因其在血糖控制方面的良好效果,市场规模已扩大至千亿级别。目前,低GI食品的研发主要围绕配方优化和加工技术改良展开。通过VOSviewer软件分析发现,低GI食品的研发重点集中在主食与烘焙食品、饮料和冲调品以及休闲食品与糖果等食品品类。鉴于当前低GI食品产业面临的主要问题,对未来研发趋势进行了展望,以期为推动低GI食品行业的高质量发展提供理论依据与实践参考。
In recent years,the population requiring blood sugar control has been steadily increasing.Low-glycemic index(GI)foods,recognized for their effectiveness in blood glucose management,have seen their market scale expand to a level valued in the hundreds of billions.Current research approaches for low-GI foods primarily concentrate on formula optimization and processing technological innovations.Analysis via VOSviewer software reveals that research and development efforts for low-GI foods are predominantly focused on categories including staple and baked foods,beverages and instant powdered drinks,as well as snacks and confectionery.Considering the major challenges currently faced by the low-GI food industry,this study outlines future research trends to provide theoretical foundation and practical guidance for promoting high-quality development in the low-GI food sector.
作者
牛晓雨
和法涛
初乐
葛邦国
高玲
张一鸣
NIU Xiaoyu;HE Fatao;CHU Le;GE Bangguo;GAO Ling;ZHANG Yiming(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Jinan Fruit Research Institute,All-China Federation of Supply and Marketing Cooperatives,Jinan,Shandong 250014,China)
出处
《美食研究》
北大核心
2025年第4期92-98,共7页
Journal of Researches on Dietetic Science and Culture
基金
山东省技术创新引导计划(中央引导地方科技发展基金)项目(YDZX2024133)。
