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我国举办的高规格、大规模《“全谷物”食品发展国际论坛》于4月20日在北京隆重开幕。论坛由国家发改委公众营养与发展中心、(国际)全谷物委员会、(国际)健康谷物基金会、中国粮油学会粮油营养分会共同主办。来自世界各国的全谷物食品顶尖专家、国内外著名企业、政府各部门有关领导、行业组织负责人等200位代表参加了论坛。全谷物食品是一大类健康谷物食品,近年来在国际上发展迅速。美国谷物化学家协会将全谷物定义为:完整、碾碎、破碎或压片的颖果,基本的组成包括淀粉质胚乳、胚芽与麸皮,各组成部分的相对比例与完整颖果一样。全谷物富含膳食纤维、维生素、矿物元素及酚类化合物、类胡萝卜素、维生素E、木酚素、β-葡聚糖、菊粉、抗性淀粉、植物甾醇与植酸等植物化学素。
China held a high-standard, large-scale “” whole grain “Food Development International Forum” on April 20 in Beijing grand opening. The forum is co-sponsored by the National Nutrition and Development Center of the NDRC, the (International) Whole Grain Committee, the (International) Healthy Cereals Foundation, and the Oil and Nutrition Branch of the China Cereals and Oils Association. Top 200 experts from whole world foodstuffs, well-known domestic and foreign enterprises, leaders from various government departments and heads of industry organizations attended the forum. Whole-grain foods are a large group of healthy cereal foods that have developed rapidly internationally in recent years. The American Association of Cereal Chemists defines whole grains as whole, crushed, crushed, or compressed caryopsis. The basic composition consists of a starchy endosperm, a germ and a bran, with the same relative proportions of the components as the intact caryopsis. Whole grains are rich in dietary fiber, vitamins, mineral elements and phenolic compounds, carotenoids, vitamin E, lignan, beta-glucan, inulin, resistant starch, phytosterols and phytates and other phytochemicals.