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J-GLOBAL ID：202102221082598911   整理番号：21A3199502

天然食品栄養素のマルチスケール分子構造の熱誘導変換:レビュー【JST・京大機械翻訳】

Heat-induced conversion of multiscale molecular structure of natural food nutrients: A review

著者 (26件)： Xu Enbo (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...) ,  Xu Enbo (Ningbo Research Institute, Zhejiang University, Ningbo, China) ,  Wang Jingyi (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...) ,  Wang Jingyi (Ningbo Research Institute, Zhejiang University, Ningbo, China) ,  Tang Junyu (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...) ,  Tang Junyu (Ningbo Research Institute, Zhejiang University, Ningbo, China) ,  Tang Junyu (Ningbo Institute of Technology, Zhejiang University, Ningbo, China) ,  Ruan Shaolong (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...) ,  Ruan Shaolong (Ningbo Research Institute, Zhejiang University, Ningbo, China) ,  Ruan Shaolong (Ningbo Institute of Technology, Zhejiang University, Ningbo, China) ,  Ma Shuohan (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...) ,  Ma Shuohan (Ningbo Research Institute, Zhejiang University, Ningbo, China) ,  Qin Yu (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...) ,  Qin Yu (Ningbo Research Institute, Zhejiang University, Ningbo, China) ,  Qin Yu (Ningbo Institute of Technology, Zhejiang University, Ningbo, China) ,  Wang Wenjun (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...) ,  Wang Wenjun (Ningbo Research Institute, Zhejiang University, Ningbo, China) ,  Tian Jinhu (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...) ,  Tian Jinhu (Ningbo Research Institute, Zhejiang University, Ningbo, China) ,  Zhou Jianwei (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...) ,  Zhou Jianwei (Ningbo Research Institute, Zhejiang University, Ningbo, China) ,  Zhou Jianwei (Ningbo Institute of Technology, Zhejiang University, Ningbo, China) ,  Cheng Huan (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...) ,  Cheng Huan (Ningbo Research Institute, Zhejiang University, Ningbo, China) ,  Liu Donghong (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute ...) ,  Liu Donghong (Ningbo Research Institute, Zhejiang University, Ningbo, China)
資料名： Food Chemistry  (Food Chemistry)
巻： 369  ページ： Null  発行年： 2022年 
JST資料番号： H0766A  ISSN： 0308-8146  資料種別： 逐次刊行物 (A)
記事区分： 文献レビュー  発行国： イギリス (GBR)  言語： 英語 (EN)

抄録/ポイント： 熱処理は食品を処理する最も重要な方法である。天然食品システムに入力された熱エネルギーは,マトリックスのマルチスケール構造の解重合を誘導し,異なる栄養素の分子内および分子間相互作用を引き起こす。それは,炭水化物,蛋白質および脂質のようなマクロ栄養素の元の高分子構造および機能特性を攻撃し,破壊する。ビタミンおよび他の新規機能性成分のような微量栄養素も熱的に変換される。栄養素の熱誘起転化率は,それぞれ,単純,模擬および実際の食品システムでの不一致で,わずかにまたは全体的にであった。したがって,本レビューは,単純および複合食品マトリックスにおける栄養素の熱誘起構造特性,熱変換経路および熱分解機構を広範囲に要約することを目的とした。各栄養素の構造変化とその熱反応速度論は,系の単位物質の分子構造と高分子特性に依存する。Copyright 2021 Elsevier B.V., Amsterdam. All rights reserved. Translated from English into Japanese by JST.【JST・京大機械翻訳】

シソーラス用語： 熱処理 ,  熱分解 ,  分子間相互作用 ,  *分子構造 ,  *食品 ,  *栄養素 ,  脂質 ,  タンパク質 ,  ビタミン ,  高分子 ,  転化率 ,  構造特性 ,  反応速度論
準シソーラス用語： 微量栄養素 ,  *マルチスケール , 【Automatic Indexing@JST】

著者キーワード (5件)： 高分子栄養素 ,  微量分子栄養素 ,  構造変換 ,  熱分解と反応経路 ,  モノ/多成分系

分類 (2件)： 食品の分析  (FJ01030U) ,  食品の化学・栄養価  (FJ01020J)

タイトルに関連する用語 (6件)： 天然食品 ,  栄養素 ,  マルチスケール ,  分子構造 ,  誘導 ,  レビュー