[제3주제]콩관련 식품의 생리활성 기능과 산업화의 과제

• 발행기관: 인제대학교 식품과학연구소
• 저자명: 김철재
• 간행물 정보: 『인제식품과학 FORUM 논총』제3회, 91~152쪽, 전체 62쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 1995.01.01

영문 초록

Soybean is a versatile crop to possess not only the nutrient components such as lipid, protein and oligosaccharides but also the nonnutrients, commonly called phytochemicals. Nowadays. soybean and its products are considered to be one of the important functional foods with medical and health benefits in addition to its nutritious and sensory values. Moreover. soybean can be recognized as functional diets. meaning that the overall composition and choice of foods in the diet has a functional health effect. Soybean industry is characterized by utilization of both the whole soybeans and their isolated componente from the orient to the west. Soybean protein meal and its purified oil are the main products in both hemispheres. Most of traditional oriental soy foods have a variety of fermented and nonfermented products. This article covers the physicochemical. nutritional.. and functional properties of soybean components and their products. and discussing present status of soybean food industry in relation with it's role in functional foods and future prospects.

목차

Abstract

1. 서론

2. 콩성분

3. 콩관련 식품

4. 콩관련제품의 산업화

5. 결론

참고문헌