Research progress on distribution of purine in food and cooking process

doi:10.13652/j.issn.1003-5788.2021.10.036

Home > Archive>Volume 37, Issue 10, 2021 >202-207. DOI:10.13652/j.issn.1003-5788.2021.10.036

Research progress on distribution of purine in food and cooking process
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                        10.13652/j.issn.1003-5788.2021.10.036
                    
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Affiliation:(School of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China)
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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.

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陈志炎.食物中的嘌呤及其在食品加工过程中的降解方法[J].食品与机械英文版,2021,37(10):202-207.

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Received:March 14,2021
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Online: February 15,2023
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