膳食纤维的功能特性及在食品领域的研究进展  

Functional Characteristics of Dietary Fiber and Research Progress in Food Field

作　　者：张松[1] 苏永平 李涛 周航[1] ZHANG Song;SU Yong-ping;LI Tao;ZHOU Hang(Sichuan Tourism University,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《食品研究与开发》2018年第17期214-218,共5页Food Research and Development

基　　金：四川省教育厅自然科学基金项目(17ZB0322);四川省川菜发展研究中心项目(CC13Z04)

摘　　要：近年来,由于饮食习惯的改变,膳食纤维对于人体健康越来越重要,将膳食纤维添加到食品的研究也越来越多。综述膳食纤维的功能特性,在食品领域中的应用现状及其展望,为含膳食纤维食品的综合开发和利用提供一定的参考。In recent years,dietary fiber becomes more important to human health due to changes in eating habits,therefore,there have been more and more researches on adding dietary fiber to food. This article reviews the functional characteristics of dietary fiber and its application and prospect in the food field,and provides information for the comprehensive development and utilization of dietary-fiber-rich food.

关 键 词：膳食纤维 功能特性 食品 应用 研究进展 

分 类 号：TS201.2[轻工技术与工程—食品科学]