2016-2021年食品组分结构与品质功能过程调控数据库

采集含有品种、关键加工工艺参数、结构特征（质构、结晶度、蛋白质二级结构、分子量分布、果胶、淀粉、甾醇、生育酚含量等）、品质特性（色度、咀嚼性、乳酸菌总数、膳食纤维含量、番茄红素等）、功能指标（胃肠消化、抗氧化等）等数据主要包括9种（米饭、番茄酱、渍菜、豆腐、猪（鸡）肉香肠、鱼糜、花生脂质乳液、菜籽油、大豆结构脂质）制品特征组分的含量、组成、结构指纹图谱与品质功能数据集This dataset collects comprehensive data including variety information, key processing parameters, structural characteristics (such as texture, crystallinity, protein secondary structure, molecular weight distribution, contents of pectin, starch, sterols, tocopherols, etc.), quality attributes (such as color, chewiness, total viable count of lactic acid bacteria, dietary fiber content, lycopene, etc.), and functional indicators (such as gastrointestinal digestion performance, antioxidant activity, etc.). It also contains data on the contents, compositions, structural fingerprint profiles, and quality and functional traits of characteristic components of nine types of food products, namely rice, tomato sauce, pickled vegetables, tofu, pork (chicken) sausage, surimi, peanut lipid emulsion, rapeseed oil, and soybean structural lipid.