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標題: 研究利用滲調處理技術提高豆類食品之營養保健價值
Improvement of the Nutritional Values of Legume Seed by Osmotic Conditioning
作者: 周志輝
關鍵字: 應用研究;Legume;食品科技;豆類;滲調處理技術;營養價值;理化性質;抗營養因子;Priming Treatment;Nutritional Value;Physicochemical Property;Antinutritional Factor

Legume seeds are known to be a good source of protein as well as an important nutrition food. The presence of different antinutritional factors in the seeds may decrease their nutritional values and health benefits. Osmotic conditioning has long been used in agriculture to prolong the lag phase of germination and also enhance some of their intrinsic biochemical reactions. The treatment may have beneficial effects on the nutritional values of legume seeds. In the present study, it was aimed to evaluate the potential effect of osmotic conditioning on the composition, antinutritional factors and other intrinsic biochemical changes in legume seeds, thus to improve their nutritional values and health benefits. The ultimate goal is to develop a fast and economic osmoconditioning technique to improve the nutritional values and biological functions of legume seeds. These findings would be useful for increasing the utilization and economic values of legume seeds and also improving the local farmers' benefits.
其他識別: 98農科-3.1.3-糧-Z1(12)
Appears in Collections:食品暨應用生物科技學系

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