常食用水果的农工副产品的营养和药理特性

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science and Technology-mysore Pub Date : 2018-08-07 DOI:10.25177/JFST.3.4.3

W. Ishak, N. Hamzaha, N. A. Rahman, Sift Desk Journals Open Access Journals

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引用次数: 5

摘要

目前，人们越来越有兴趣利用农业废物作为副产品作为食品添加剂或补充剂进行进一步开发。通常被扔到环境中的废物已显示出某些营养和药理学特性。据报道，一些功能化合物具有显著的营养和药理作用，如抗氧化、抗癌、降糖尿病、抗菌等。根据近年来的文献，许多报道或研究集中在一些选定的农工业副产品的利用和药理作用上。这一趋势可为进一步合理开发利用该废弃物用于治疗和保健目的提供理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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NUTRITIONAL AND PHARMACOLOGICAL PROPERTIES OF AGRO-INDUSTRIAL BY-PRODUCTS FROM COMMONLY CONSUMED FRUITS

Presently, there is growing interest to use agricultural wastes as by-products for further exploitation as food additives or supplements. The waste product which is typically thrown into the environment has been revealed to exhibit certain nutritional and pharmacological properties. Some functional compounds have been reported to exert significant nutritional and pharmacological properties such as antioxidant, anticancer, antidiabetic, antimicrobial, etc. Based on recent literature, many reports or studies focused on the utilization and pharmacological effects of some selected agro-industrial by-products. This trend could provide the theoretical basis for further rational development and utilization of the waste for the therapeutic and health purposes.

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.