1 张加延,张钊.中国果树志:杏卷[M].北京:中国林业出版社, 2003.12 2 Hallabo S A S, El-Wakeil F A, Morsi M K S. Chemical and physical properties of apricot kernel, apricot kernel oil and almond kernel oil[J]. Egyptian J. Food Sci, 1975,(3):1 3 蒲彬,丛峰松.杏仁露的加工技术[J].食品科学,2000,(4):71~73 4 徐怀德.药食同源新食品加工[M].北京:中国农业出版社, 2002.39 5 Cruess W V. In:Commercial fruit and vegetable products.(4th edn)[M]. Mcgraw-Hill Book Company, New York,1958:738 6 Khairy, El-Wakeil,F.&Hallabo,S.A.S. Biological evaluation of apricot kernel cake.[J] Egipt.J.Food Sci. , 1975(3):7 7 Moussa M M, Abo-bakr T M. Evaluation of apricot kernel proteins[J] .Alex.J.Agric.Res,1980,(28):133 8 Abd El-Aal M H, Hamza M A, Rahma E H. In vitro digestibility,physico-chemical and functional properties of apricot kernel proteins [J]. Food chemistry, 1986,(19):197~211 9 史清华,李科友.苦杏仁中氨基酸的成分分析[J].陕西林业科技, 2002,(2):32~34 10 Tuncel G, Nout M J R, Brimer L. The effects of grinding, soaking and cooking on the degradation of amygdalin of bitter apricot[J]. FOOD CHEMISTRY, 1995(53):447~451 11 Tuncel G, Nout M J R, Brimer L. Degradation of cyanogenic glycosides of bitter apricot seeds (Prunus armeniaca) by endogenous and added enzymes as affected by heat treatments and particle size [J]. Food chemistry, 1998,63(1):65~69 12 车凤斌,苦杏仁甙提取工艺研究[J].食品工业科技,1997(3):11~13 13 吴丽珠,肖印宇.苦杏仁甙生产工艺研究[J].黑龙江医药, 2001,14(5):352~354 14 朱海兰,史清华,唐德瑞.苦杏仁脱皮去毒方法的研究[J]. 陕西林业科技,2002(4):4~6 15 高海生,林树林. 苦杏仁系列蛋白食品的加工[J].食品科学,1992,4:23~26 16 马永昆,雷鸣,朱雪涛. 高级杏仁酸奶的加工技术[J].中国乳品工业, 1996,24(2):9~10 17 刘化冰,韩保国,利刚,等.“杏仁汁”品质及工艺技术改善[J].广州食品工业科技,1998,14(3):36~37 18 李科友,史清华,朱海兰,等.苦杏仁的综合开发利用[J].西北林学院学报,2003,18(3):63~65 19 Sugano M, Ishiwaki N, Nakashima K. Dietary protein-dependent modification of serum cholesterol level in rats[J]. Ann Nutr Metab, 1984,(28):192~199 20 Carroll K K, Dietary protein in relation to plasma cholesterol levels and atherosclerosis[J]. Nutr Rev,1978,(36):1~5 21 Verrillo A, de Teresa A, Giarrusso P C, La Rocca S. Soybean protein diets in the management of type Ⅱ hyperlipoproteinaemia(J). Atherosclerosis, 1985,(54):321~331 22 Ellen Smit. Animal and plant protein intake and blood lipids in U.S.A.adults [D]. Johns Hopkins university U.S.A Baltimore,Maryland 1998:62~65 23 Sunday Y. Giami,Matthew N. Adindu,Monday O, Akusu, et al. Compositional, functional and storage properties of flours from raw and heat processed African breadfruit(Treculia africana Decne) seeds[J].Plant Foods for Human Nutrition, 2000(55):357~368 24 BASKARAN V., SUVENDU BHATTACHARAYA. Nutritional Status of the Protein of Corn-Soy Based Extruded Products Evaluated by Rat Bioassay[J]. Plant Foods for Human Nutrition, 2004(59):101~104 25 Falade K O, Adedeji A A, Akingbala J O. Effect of soybean substitution for cowpea on physical, compositional, sensory and sorption properties of akara Ogbomoso[J]. Eur Food Res Technol, 2003,(217):492~497 26 张亚丽,徐忠.大豆蛋白酶解物的功能特性研究[J].食品与发酵工业,2003,29(9):27~30 27 张智,赵云财,梁金钟,陈丽娟.大豆蛋白活性肽的生理功能及产品开发[J].大豆通报,2003,(2):25~26 28 李海梅,马莺.黄豆酱的生产现状及发展方向[J].中国调味品,2004,(10):8~12 29 李祥,吕嘉励.浅议我国酱油业的发展方向[J].中国调味品,2003,(4):3~7
|