食品科学中不同加工方法对食材品质的影响研究  

Research on the Influence of Different Processing Methods on the Quality of Food Ingredients in Food Science

作　　者：张太平 伊星垚 ZHANG Taiping;YI Xingyao(Zhejiang Tiancao Biotechnology Co.,Ltd.,Huzhou 313000,China)

机构地区：[1]浙江天草生物科技股份有限公司,浙江湖州313000

出　　处：《食品安全导刊》2023年第17期174-176,共3页China Food Safety Magazine

摘　　要：食品加工是将原始食材通过各种处理手段转化为具有更好可储藏性、便于消费和满足人们需求的食品产品的过程。随着社会经济的发展和人们对食物质量和多样化的追求,对食品科学中不同加工方法对食材品质的影响进行研究显得尤为重要。基于此,本文研究了食品科学中不同加工方法对食材品质的影响。Food processing is the process of transforming raw ingredients into food products with better storage ability,ease of consumption,and meeting people’s needs through various processing methods.With the development of social economy and people’s pursuit of food quality and diversity,it is particularly important to study the influence of different processing methods on food quality in food science.Based on this,the effects of different processing methods on food quality in food science were studied in this paper.

关 键 词：食品科学 加工方法 食材品质 

分 类 号：TS205[轻工技术与工程—食品科学]