食品加工对食品营养与安全的影响  

Impact of Food Processing on Food Nutrition and Safety

作　　者：周宇明 吴骅 ZHOU Yuming;WU Hua(Guangdong Technician College of Light Industry,Guangzhou 510000,China)

机构地区：[1]广东省轻工业技师学院,广东广州510000

出　　处：《食品安全导刊》2024年第10期118-120,共3页China Food Safety Magazine

摘　　要：本文深入探讨了食品加工对食品营养与安全的影响,分析了食品加工过程中蛋白质、脂质、碳水化合物、维生素和矿物质等营养成分的变化机制,以及这些变化对人体健康的影响。同时介绍了高压处理、红外及微波技术、真空低温烹饪、生物保鲜技术以及纳米技术在食品加工中的应用,评估了这些创新技术对食品营养与安全的影响,并提出食品加工过程中的风险控制措施,为确保食品加工的安全性和营养价值提供了有效策略。This article deeply discusses the impact of food processing on food nutrition and safety,and analyzes the mechanism of changes in nutrients such as proteins,lipids,carbohydrates,vitamins and minerals during food processing,as well as the impact of these changes on human health.At the same time,the applications of high-pressure processing,infrared and microwave technology,sous-vide cooking,biopreservation technology and nanotechnology in food processing were introduced,the impact of these innovative technologies on food nutrition and safety was evaluated,and the risk control measures in food processing were proposed,which provided effective strategies to ensure the safety and nutritional value of food processing.

关 键 词：食品加工 营养成分 食品安全 创新技术 风险控制 

分 类 号：TS201[轻工技术与工程—食品科学]