[1] 姚人勇. 糙米食用品质改良的研究[D]. 武汉工业学院, 2009. [2] Skeie G, Braaten T, Olsen A, et al. Whole grain intake and survival among Scandinavian colorectal cancer patients[J]. Nutrition & Cancer-an International Journal, 2014, 66(1):6-13. [3] Rebello C J, Greenway F L, Finley J W. Whole Grains and Pulses: A Comparison of the Nutritional and Health Benefits[J]. Journal of Agricultural & Food Chemistry, 2014, 62(29):7029. [4] 谭斌, 刘明, 吴娜娜,等. 发展糙米全谷物食品 改善国民健康状况[J]. 食品与机械, 2012, 28(5):2-5. [5] Flight I, Clifton P. Cereal grains and legumes in the prevention of coronary heart disease and stroke: a review of the literature.[J]. European Journal of Clinical Nutrition, 2006, 60(10):1145. [6] Joanne ,Slavin. Whole grains and human health[J]. Nutrition Research Reviews, 2004, 17(1):99-110. [7] 汪丽萍, 刘宏, 田晓红,等. 挤压处理对麸皮、胚芽及全麦粉品质的影响研究[J]. 食品工业科技, 2012, 33(16):141-144. [8] Baek J J, Lee S. Functional characterization of brown rice flour in an extruded noodle system[J]. Journal of the Korean Society for Applied Biological Chemistry, 2014, 57(4):435-440. [9] 杜冰, 梁淑如, 程燕锋,等. 挤压膨化加工过程参数及其影响[J]. 食品与机械, 2008, 24(5):133-136. [10] 张琳, 李建科, 任彩霞,等. 挤压膨化技术制备脱脂黑豆冲调粉的研究[J]. 食品与机械, 2015(6):208-211. [11] 赵林华, 熊电波. 影响食品挤压膨化品质的因素及对策[J]. 食品与机械, 2003(3):38-39. [12] Kim M J, Chung H J. Quality and Digestibility Characteristics of Rice cake with Heat-moisture Treated Brown Rice[J]. ????????????????, 2016. [13] 王亚静, 张凌, 马中苏,等. 魔芋葡甘聚糖对方便米饭品质及抗性淀粉含量的影响[J]. 食品科技, 2015(7):160-165. [14] 张晖, 毛锦生. 酶法改善方便米饭复水性的研究[J]. 西部粮油科技, 2000, 25(1):30-32. [15] 徐宝才, 孙芸, 丁霄霖. 苦荞营养保健粉的研制[J]. 食品工业科技, 2007(4):159-163. [16] 缪铭, 江波, 张涛. 淀粉的消化性能与RVA曲线特征值的相关性研究[J]. 食品科学, 2009, 30(5):16-19. [17] Harris P L, Cuppett S L, Lee K W. A scanning electron microscope study of maize gluten meal and soy coextrudates.[J]. Cereal Chemistry, 1988, 65(3):228-232. [18] Ilo S, Berghofer E. Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize Grits[J]. Journal of Food Science, 2003, 68(2):496–502. [19] 钟文泉, 申德超, 解铁民. 挤压系统参数对大豆粕蛋白NSI的影响研究[J]. 山东理工大学学报(自然科学版), 2008, 22(3):10-13. [20] Alonso R, Rubio L A, Muzquiz M, et al. The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals[J]. Animal Feed Science & Technology, 2001, 94(1–2):1-13. [21] 王洪武, 周建国. 新型双螺杆食品挤压机加工复合组织蛋白的研究[J]. 农业机械学报, 2001, 32(2):66-69. [22] Bj?rck I, Noguchi A, Asp N G, et al. Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysine.[J]. Journal of Agricultural & Food Chemistry, 1983, 31(3):488. [23] 金茂国, 孙伟. 用挤压法提高豆渣可溶性膳食纤维含量的研究[J]. 粮食与饲料工业, 1996(8):35-38. [24] Kaushal P, Kumar V, Sharma H K. Comparative study of physicochemical, functional, antinutritional and pasting properties of taro ( Colocasia esculenta ), rice ( Oryza sativa ) flour, pigeonpea ( Cajanus cajan ) flour and their blends[J]. LWT - Food Science and Technology, 2012, 48(1):59-68. [25] Palabiyik I, Yildiz O, Toker O S, et al. Investigating the addition of enzymes in gluten-free flours – The effect on pasting and textural properties[J]. LWT - Food Science and Technology, 2016, 69:633-641. [26] Liu Q, Donner E, Yin Y, et al. The physicochemical properties and in vitro digestibility of selected cereals, tubers and legumes grown in China[J]. Food Chemistry, 2006, 99(3):470-477.
|