Articles
FUNCTIONAL FOOD: A NEW OPPORTUNITY FOR CHINESE VEGETABLE PROCESSING
Article number
856_35
Pages
249 – 254
Language
English
Abstract
The review summarizes the development of Chinese vegetable production and processing.
It indicates that by-products and waste become a crucial problem with reference to main commercial products.
It is important that such by-products have functional factors and that they can be utilized; tomato waste is mainly seed and skin which can be resources of dietary fiber and lycopene, carrot pomace contains carotenoids and fiber, asparagus by-products can be made into functional juice, and artichoke waste is a good resource of polyphenols.
The market of Chinese functional food is also described and the future work is discussed as well.
It indicates that by-products and waste become a crucial problem with reference to main commercial products.
It is important that such by-products have functional factors and that they can be utilized; tomato waste is mainly seed and skin which can be resources of dietary fiber and lycopene, carrot pomace contains carotenoids and fiber, asparagus by-products can be made into functional juice, and artichoke waste is a good resource of polyphenols.
The market of Chinese functional food is also described and the future work is discussed as well.
Authors
Zhao Xiaoyan, Ma Yue
Keywords
vegetable processing, by-product, functional food
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