糙米储藏过程中品质变化研究进展-西部人居环境学刊.DOCVIP

糙米储藏过程中品质变化研究进展 王毅 (浙江大学食品科学与营养系, 杭州 310058) 摘 要: 糙米中含有硒、谷维素、甾醇、γ-氨基丁酸等多种营养物质 关键词 Research progress on quality changes of brown rice during storage WANG Yi, LUO Zi-Sheng* (College of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China) ABSTRACT: Compared with polished rice, brown rice has a higher nutritional value, which contains a variety of nutrients, such as selenium, oryzanol, cholesterol, γ-aminobutyric acid and so on. As peoples pursuit of nutritional value in food, brown rice is gradually accepted by the public. However, brown rice has a poor storage ability, and