<正>近日,合肥工業(yè)大學(xué)食品與生物工程學(xué)院陳從貴教授團(tuán)隊在低溫肉制品功能改性研究上取得新進(jìn)展。相關(guān)成果先后以"Amelioration of growth performance, lipid accumulation and intestinal health in mice by a cooked mixture of lean meat and resistant starch"和"Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice"為題發(fā)表在食品領(lǐng)域著名期刊《Molecular Nutrition&Food Research》和《Food&Function》上,并被最新一期《Food&Function》推薦為內(nèi)封面文章。

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