桑椹的营养成分及在食品加工中的应用  

Application of mulberry on the food processing and its nutrient composition

作　　者：伍娟霞 董文宾[1] 黄科[1,2] 修秀红 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021 [2]西安文理学院生物技术学院,西安710065 [3]山东福田药业有限公司,禹城251200

出　　处：《食品科技》2013年第12期68-71,共4页Food Science and Technology

基　　金：陕西省教育厅自然基金项目(2012JK1112)

摘　　要：桑椹是我国传统的药食两用资源,营养丰富,具有医疗保健作用。阐述了桑椹的基本营养成分及活性成分,介绍了以桑椹为原料的桑椹加工制品,包括桑椹复合饮品、桑椹果酒、桑椹果醋等,并对桑椹在食品加工中的应用前景进行了展望。Recently, the quasi-two-dimensional electron gas （q2DEG） confined at the interface between LaAlO3 and SrTiO3 has attracted significant attention. In this paper, we briefly review experimental methods that have been used to tune the carrier density and mobility of this q2DEG. These methods can be classified into two categories： growth-related tuning （i.e. substrate, growth temperature, oxygen pressure, post-annealing, LaAlO3 thickness, stoichiometry, and capping layers） and post-growth tuning （i.e. electrostatic field gating, conductive atomic force microscopy and surface adsorbates）. Taken together, these methods enable the broad tuning of the electronic properties of this interface.

关 键 词：桑椹 营养成分 食品加工 应用 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]