Research progress of polyphenols in edible plant enzymes

YIN Xiao-qing; WEN Hua-ying; ZHANG Yu-hong; BAI Ting; WANG Shan-shan

doi:10.13652/j.spjx.1003.5788.2022.80998

Shipin yu jixie (Oct 2023)

Research progress of polyphenols in edible plant enzymes

YIN Xiao-qing,
WEN Hua-ying,
ZHANG Yu-hong,
BAI Ting,
WANG Shan-shan

Affiliations

YIN Xiao-qing: Institute of Food Processing, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, Tibet 850000 , China
WEN Hua-ying: Institute of Food Processing, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, Tibet 850000 , China
ZHANG Yu-hong: Institute of Food Processing, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, Tibet 850000 , China
BAI Ting: Institute of Food Processing, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, Tibet 850000 , China
WANG Shan-shan: Institute of Food Processing, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, Tibet 850000 , China

DOI: https://doi.org/10.13652/j.spjx.1003.5788.2022.80998
Journal volume & issue: Vol. 39, no. 7
pp. 223 – 227

Abstract

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Polyphenol is one of the characteristic physical and chemical indexes of edible plant enzyme, which has the effects of anti-oxidation, reducing fat and anti-tumor. This paper reviews the composition of polyphenols in food plant enzyme products, the factors affecting the formation of polyphenols in food plant enzyme products, the health care effects of polyphenols, and the further research directions of polyphenols in edible plant enzymes are also prospected.

Published in Shipin yu jixie

ISSN: 1003-5788 (Print)
Publisher: The Editorial Office of Food and Machinery
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.ifoodmm.com/spyjxen/home

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Abstract

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