{"title":"加工对富含蛋白质的植物性食品的植物化学成分的影响","authors":"","doi":"10.1038/s43016-025-01178-z","DOIUrl":null,"url":null,"abstract":"Plant-based foods are often processed using various techniques to improve their nutritional and sensory properties by modifying their biochemical compositions. Here, the effect of different processing techniques on protein-rich plant-based foods was demonstrated using a non-targeted metabolomics approach and assessed in light of current food processing classifications.","PeriodicalId":19090,"journal":{"name":"Nature Food","volume":"51 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of processing on the phytochemical composition of protein-rich plant-based foods\",\"authors\":\"\",\"doi\":\"10.1038/s43016-025-01178-z\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Plant-based foods are often processed using various techniques to improve their nutritional and sensory properties by modifying their biochemical compositions. Here, the effect of different processing techniques on protein-rich plant-based foods was demonstrated using a non-targeted metabolomics approach and assessed in light of current food processing classifications.\",\"PeriodicalId\":19090,\"journal\":{\"name\":\"Nature Food\",\"volume\":\"51 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2025-05-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nature Food\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1038/s43016-025-01178-z\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nature Food","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1038/s43016-025-01178-z","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effects of processing on the phytochemical composition of protein-rich plant-based foods
Plant-based foods are often processed using various techniques to improve their nutritional and sensory properties by modifying their biochemical compositions. Here, the effect of different processing techniques on protein-rich plant-based foods was demonstrated using a non-targeted metabolomics approach and assessed in light of current food processing classifications.
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