التفاصيل البيبلوغرافية
| العنوان: |
植物基食品安全风险及应对策略. (Chinese) |
| Alternate Title: |
Plant-Based Foods: Safety Risks and Countermeasures. (English) |
| المؤلفون: |
朱 蕾, 刘 静, 徐 欢, 潘迎捷, 赵 勇, 张昭寰 |
| المصدر: |
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 20, p376-386, 11p |
| مصطلحات موضوعية: |
FOOD science, SAFETY factor in engineering, NUTRITIONAL requirements, MANUFACTURING processes, CHEMICAL potential |
| Abstract (English): |
Plant-based foods, a new category of foods made from plant materials with specific processes, have characteristics similar to those of animal-based foods, which meet consumers’ nutritional needs. Plant-based foods have become a research hotspot and key focus in the field of food science, as they help to ensure sustainable food supply, realize efficient and low-carbon utilization of resources, and promote the optimization of residents’ dietary structure and the improvement of nutritional levels. At present, most research on plant-based foods focuses on developing new products, but little attention has been paid to potential food safety risks. In order to provide references and enlightenments for guaranteeing the quality and safety of plant-based foods and promoting the healthy development of the plant-based food industry, this article systematically reviews and summarizes the potential chemical and biological safety risk factors of plant-based foods that are currently available on the market, and proposes possible solutions for the problems. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
植物基食品是指以植物原料为基础在特定工艺下制成的具有类似动物性食品特征并能满足消费者营养需求 的新品类, 目前已成为食品科学领域的研究热点及攻关重点, 有助于保障食品供给的可持续发展安全、实现资源的 高效低碳利用、推动居民膳食结构的优化及营养水平的提升。现阶段对于植物基食品的研究大多专注于新产品研 发, 但是对于其可能存在的食品安全风险关注度较低。因此, 本文针对目前市面上已经投入使用的植物基食品原 料, 系统综述并总结了其潜在的化学性和生物性食品安全风险因子, 进一步提出了相应的解决策略和方案, 旨在为 植物基食品的安全隐患提供全面的参考和启发, 保障植物基食品的质量安全, 推动植物基食品行业的健康发展。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |