Research progress on distribution of purine in food and cooking process

Authors

CHEN Zhi-yan, School of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China

Abstract

This paper summarizes purine distribution in foods, practices of inspection, degradation rate of purine in cooking process and low-purine foods, and the future development direction is also prospected, which to provide reasonable and scientific Diet Guidance to Gout patients.

Publication Date

10-28-2021

First Page

202

Last Page

207

DOI

10.13652/j.issn.1003-5788.2021.10.036

Recommended Citation

Zhi-yan, CHEN (2021) "Research progress on distribution of purine in food and cooking process," Food and Machinery: Vol. 37: Iss. 10, Article 36.
DOI: 10.13652/j.issn.1003-5788.2021.10.036
Available at: https://www.ifoodmm.cn/journal/vol37/iss10/36

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