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本文阐明了食品热处理过程对营养素利用率可能产生的有害影响。由于挤压烹饪加工在食品工业中越来越广泛的应用,这种加工对矿物质利用率的有害影响,就更加需要研究。本研究之所以选用小麦麸,是考虑到它曾用于高纤维挤压食品的生产,并且当进食量在一定水平时,能降低人体对锌和铁的吸收。受试者为11名(男6名、女5名)成人(均不缺铁),各取静脉血10ml,作血红蛋白测定。
This article illustrates the possible deleterious effects of heat treatment on nutrient availability. Due to the increasingly widespread use of extrusion cooking in the food industry, the deleterious effects of such processing on mineral utilization need to be further investigated. The reason why wheat bran is used in this study is that it has been used in the production of high-fiber extruded foods and can reduce the body’s absorption of zinc and iron when the food intake is at a certain level. The subjects were 11 (6 males and 5 females) adults (none of whom lacked iron), each taking 10 ml of venous blood for hemoglobin measurement.