Progress on utilization of bamboo shoot by-products and functional components

Authors

TANG Jiao-jiao, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
LI Ke, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
ZHANG Zhi-xin, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
ZHENG Shi-lin, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
LI Zong-jun, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
TONG Guang-xiang, Hunan Jingshi Agricultural Science and Technology Co., Ltd., Yiyang, Hunan 413400, China

Abstract

The functional components of bamboo shoot by-products, such as bamboo shoots pre-cooking water, bamboo shoot juice, bamboo shoot roots in polysaccharide, sterol, free amino acids, dietary fiber,polyphenols extraction method of optimization were summarized. The function mechanism research was reviewed in detail, putting forward the future by-products from the processing of bamboo shoot development direction in basic research and applied research. It is expected to provide a reference for the utilization of bamboo shoot resources.

Publication Date

7-28-2021

First Page

233

Last Page

240

DOI

10.13652/j.issn.1003-5788.2021.07.038

Recommended Citation

Jiao-jiao, TANG; Ke, LI; Zhi-xin, ZHANG; Shi-lin, ZHENG; Zong-jun, LI; and Guang-xiang, TONG (2021) "Progress on utilization of bamboo shoot by-products and functional components," Food and Machinery: Vol. 37: Iss. 7, Article 38.
DOI: 10.13652/j.issn.1003-5788.2021.07.038
Available at: https://www.ifoodmm.cn/journal/vol37/iss7/38