多糖与多酚的相互作用：从食品加工到消化和代谢的全面回顾

IF 8.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-06-19 DOI:10.1080/10408398.2024.2368055

Jingjing Liang, Hongcai Li, Mengzhen Han, Zhenpeng Gao

引用次数: 0

摘要

关于多酚对人体健康有益影响的大多数研究都集中在使用水性有机溶剂提取的多酚上，而忽略了一部分多酚会形成化合物的事实。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.