Jiyong Shi , Jing Liang , Juncheng Pu , Zhihua Li , Xiaobo Zou
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引用次数: 3
Abstract
The restructured functional foods have different bioactive components and nutritional value from the natural form of foods. It is of scientific significance to detect the restructured foods' bioactive ingredients and nutritional characteristics. The traditional methods of detecting components are mainly destructive testing, which is time-consuming, inefficient, and tedious in operation. Nondestructive testing (NDT) has become an emerging technology due to its rapidity and simplicity. This paper reviews NDT methods for restructured functional foods in terms of bioactivities and nutritional value, as exemplified by compounded foods, printing foods, and artificial meat. Last, a summary is given of the challenges and future research directions for NDT methods in restructured functional foods.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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