营养健康食品开发技术发展趋势探析

Analysis on development trend of development technology of health-promoting foods

中文关键词:  营养健康食品  功能因子  功能学评价  开发技术

英文关键词:health-promoting foods  functional factor  efficacy evaluation  development technology

中文摘要:

      营养健康食品不仅具有食品功能, 还具有生物活性成分及其他营养素, 通过强化功效、改善营养可以更好地满足人们对食物营养的需求。随着食品科学与营养学、微生物学、组学等学科融合, 我国营养健康食品科技领域迎来更多机遇和挑战, 同时也为营养健康食品新资源挖掘、功能因子制备新方法新技术开发、营养健康食品创制、食物与健康关系探索等领域提供了有效解决途径。本文总结了营养健康食品功能因子开发技术、营养健康食品功能评价技术和营养健康食品产品开发技术, 通过文献分析了近40年营养健康食品开发技术态势, 并对未来营养健康食品发展方向进行了展望, 以期为营养健康食品的开发提供新思路。

英文摘要:

      Health-promoting foods not only has the function of food, but also has bioactive components and other nutrients, efficacy strengthening and nutrition improvement can better meet people’s demand for food nutrition. With the integration of food science and nutrition, microbiology, omics and other disciplines, there are more opportunities and challenges in the field of nutritious and healthy food science as well as technology in China. Moreover, it also provides effective solutions for discovering new resources of nutritious and healthy food, developing new methods and technologies for the preparation of functional factors, creating nutritious and healthy food, as well as exploring of the relationship between food and health. This review summarized the technology of developing functional factors for nutritious and healthy food, the technology of evaluating the functions of nutritious and healthy food as well as the technology of developing nutritious and healthy food products. Furthermore, this review analyzed the technological situation of nutritious and healthy food development in the last 40 years through literature, also anticipated the future direction of nutritious and healthy food development, so as to provide new ideas for the development of nutrition and healthy food.