[1] PARVEZ S, MALIK K A , KANG S A, et al. Probiotics and their fermented food products are beneficial for health[J]. Journal of Applied Microbiology, 2006,100:1 171-1 185.
[2] MOHAMMAD R I S, CHEN Wei. Trends of spray drying: A critical review on drying of fruit and vegetable juices[J]. Trends in Food Science & Technology, 2017, 65:49-67.
[3] FENG Yan-jun, ZHANG Min , ARUN S M, et al. Recent research process of fermented plant extract: a review[J]. Trends in Food Science & Technology,2017,65(7):40-48.
[4] 杨小幸, 周家春, 陈启明, 等. 苹果酵素天然发酵过程中代谢产物研究[J].食品科学,2017,38(24): 15-19.
[5] 蒋增良. 天然微生物酵素发酵机理、代谢过程及生物活性研究[D].杭州:浙江理工大学,2013.
[6] 刘加友. 富含γ-氨基丁酸葛根酵素发酵及其解酒功能的研究[D].镇江:江苏大学,2016.
[7] 张静雯. 组合菌发酵过程中产生的微生物酵素及其生物活性研究[D].武汉:武汉轻工大学,2015.
[8] 段小果, 李博, 贺银凤. 乳酸菌与酵母菌共生机理的研究进展[J]. 微生物学通报,2017, 44(8): 1 988-1 995.
[9] 闫彬, 贺银凤. 乳酸菌与酵母菌共生机理综述[J].食品科学, 2012, 33(3):277-281.
[10] 徐婷婷, 崔艳华, 曲晓军, 等. 嗜热链球菌和德氏乳杆菌保加利亚亚种的分子水平研究进展[J]. 中国乳品工业, 2017, 45(4):21-24.
[11] 杨芳. 基于PCR-DGGE技术的自制酵素微生物群落结构分析[D].大理:大理大学,2016.
[12] FILIPA S R, ANABELA M, HELENA V M, et al. Functional foods based on extracts or compounds derived from mushrooms[J]. Trends in Food Science & Technology, 2017,66:48-62.
[13] MAYUKO M, NAITO Y J, ETSUO N, et al. Antioxidant action of fermented grain food supplement: Scavenging of peroxyl radicals and inhibition of plasma lipid oxidation induced by multiple oxidants[J]. Food Chemistry, 2017, 237(12):574-580.
[14] PEREZ S , RUFIAN J A, PASTORIZA S. Towards an improved global antioxidant response method (GAR+): Physiological-resembling in vitro digestion-fermentation method[J]. Food Chemistry, 2018, 239(1): 1 253-1 262.
[15] PATHAN S B, MADHAVI G, SENTHILKUMAR R, et al. Probiotics as functional foods: potential effects on human health and its impact on neurological diseases[J]. International Journal of Nutrition, Pharmacology, Neurological Diseases, 2016,7(2):23-33.
[16] MA Gao-xing , BENARD M K, ZHAO Li-yan, et al. In vivo fermentation of a Pleurotus eryngiipolysaccharide and its effects on fecal microbiota composition and immune response[J]. Food and Function, 2017, 8: 1 810-1 821.
[17] IAIN A B, PETER I C, JEFF P P, et al. Dietary fibre and weight loss: Where are we now[J]. Food Hydrocolloids, 2017, 68(7): 186-191.
[18] WARREN G T, NiCOLE R H, DENISE J J, et al. Effect of energy-reduced diets high in dairy products and fiber on weight loss in obese adults[J]. Diet and Physical Activity, 2015, 13(8): 1 344-1 353.
[19] ZHANG Xiao-lei, WUA Yan-feng, WANG Yu-shan. The protective effects of probiotic-fermented soymilk on high-fat diet-induced hyperlipidemia and liver injury[J]. Journal of Functional Foods, 2017, 30:220-227.
[20] ZHAO Lei, JIANG Yu, NI Yu-xin, et al. Protective effects of Lactobacillus plantarum C88 on chronic ethanol-induced liver injury in mice[J]. Journal of Functional Foods, 2017, 35(8): 97-104.
[21] DING Qiao, NIE Shao-ping, HU Jie-lun, et al. In vitro and in vivo gastrointestinal digestion and fermentation of the polysaccharide from Ganoderma atrum[J]. Food Hydrocolloids, 2017, 63: 646-655.
[22] MARCELA G, BLANCA H, JOSE M, et al. Peptides derived from in vitro gastrointestinal digestion of germinated soybean proteins inhibit human colon cancer cells proliferation and inflammation[J]. Food Chemistry, 2017,242(3): 75-82.
[23] MELANIE K B, ANNET J H M, SUSANN B, et al. Dose-dependent prebiotic effect of Lactulose in a computer-controlled in vitro model of the human large intestine[J]. Nutrients, 2017, 9(7): 767.
[24] ADRIENNE L, WILLIAM D C. A systematic review of the effects of polyols on gastrointestinal health and irritable bowel syndrome[J]. Advances in Nutrition,2017, 8(6): 587-596.
[25] RUBIA C G C, CHARLES W I H, LILLIAN B, et al. Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation[J]. Journal of Functional Foods, 2017,36(9):410-417.
[26] 李杰, 赵声兰, 陈朝银. 核桃青皮果蔬酵素的成分组成及体外抗氧化活性研究[J]. 食品工业科技, 2016, 37(10):117-122.
[27] 程勇杰, 陈小伟, 张沙沙, 等. 柘树植物酵素中氨基酸分析及抗氧化性能相关性研究[J]. 食品工业科技,2018(6): 1-17+12.
[28] AHTESHAM H, SHAMBHUNATH B, WANG Jing-hua, et al. Fermentation, a feasible strategy for enhancing bioactivity of herbal medicines[J]. Food Research International, 2016, 81:1-16 .
[29] PASQULE F, RAFFAELLA D C, MARCO G. Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth[J]. Current Opinion in Biotechnology, 2018, 49:64-72.
[30] NG Chang-chai, WANG Chung-yi, WANG Ya-ping, et al. Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata[J]. Journal of Bioscience and Bioengineering, 2011, 111(3):289-293.
[31] SUN J H, SEUNG Y L, KIMY, et al. Effect of fermentation on the antioxidant activity in plant-based foods[J]. Food Chemistry,2014, 160: 346-356.
[32] 郭爽, 张佐政, 曲佳乐, 等. 敖东酵素对小鼠体液免疫功能的影响[J]. 食品科技, 2014, 39(12):43-46.
[33] 冯莉, 张鹤鑫, 何国库, 等. 水果酵素对小鼠酒精性肝损伤保护作用的研究[J]. 中国酿造, 2017, 36(9): 112-115.
[34] CARLOS R S, EDUARDO S F, LUIZ A J L, et al. Recent developments and innovations in solid state fermentation[J]. Biotechnology Research and Innovation, 2017, 1: 52-71.
[35] CHUNDAKKADU K. Solid-state fermentation systems—an overview[J]. Critical Reviews in Biotechnology, 2005, 25:1-30.
[36] 田智斌, 董超, 史延茂, 等. 纳豆激酶固态发酵工艺参数的两种不同设计方法优化[J]. 食品与发酵工业, 2013, 39(1):134-141
[37] 程友飞. 微生物固态发酵豆粕及其致敏性研究[D]. 武汉: 南昌大学, 2016.
[38] 王艳平. 花生粕固态发酵制备纳豆激酶和生物活性肽的工艺研究[D]. 青岛: 青岛大学, 2017.
[39] 刘加友, 王振斌. 微生物酵素食品研究进展[J]. 食品与发酵工业, 2016, 42(1): 273-276.
[40] 唐辉, 郭红辉, 钟瑞敏, 等. 助干剂对真空冷冻干燥岗稔果粉品质的影响[J]. 南方农业学报, 2017, 48(6):1 068-1 073.
[41] 吴德龙, 王志耕, 梅林, 等. 真空低温喷雾干燥法制备乳酸菌微胶囊的工艺参数优化[J].江苏农业科学, 2015, 43(10) : 367-370.
[42] NORA S M S,YVAN G,VIJAYA R, et al. Hot air drying and microwave-assisted hot air drying of broccolio stalk slices (Brassica oleracea L. var. italica)[J]. Journal of Food Processing and Preservation, 2017,41(3):1-9.
[43] KENT J B, PEETAMBAR D, JOHANV A, et al. The dry chain: Reducing postharvest losses and improving food safety in humid climates[J]. Trends in Food Science & Technology, 2018, 71(1): 84-93.
[44] OLEKSII P, OLIVIER B, NIKOLAI L,et al. Pulsed electric field assisted vacuum freeze-drying of apple tissue[J]. Innovative Food Science and Emerging Technologies,2016,35(6):52-57.
[45] KONSTANTINOS P, PENTA P, JOHN B G, et al. Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts[J]. International Journal of Food Science & Technology, 2017,52(4): 880-887.
[46] SU Ya, ZHANG Min, FANG Zhong-xiang, et al. Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy[J]. Food Research International, 2017, 101(11):188-197.
[47] HUANG Song, MARIE V, CHEN Xiao-dong, et al. Spray drying of probiotics and other food-grade bacteria: A review[J]. Trends in Food Science & Technology, 2017, 63(5):1-17.
[48] GEOFFREY IN, SUN Dong-xiao, SUGuo-wan,et al. Spray-drying of antioxidant-rich blueberry waste extracts; interplay between waste pretreatments and spray-drying process[J]. Food and Bioprocess Technology, 2017, 10(6):1 074-1 092.
[49] 叶磊, 郜海燕, 周拥军, 等. 热风干燥与真空冷冻干燥对桑葚果粉品质的影响比较[J]. 食品与发酵工业, 2014, 40(2):155-159.
[50] 王莹, 王辉, 王富, 等. 两种干燥方式对秋葵超微粉理化特性及抗氧化活性的影响[J/OL]. 食品科学(2017-09-27). http://kns.cnki.net/kcms/detail/11.2206.TS.20170927.1606.190.html.
[51] 高兴洋, 安辛欣, 赵立艳, 等. 真空低温油炸和真空冷冻干燥对香菇脆片品质及挥发性风味成分的影响[J]. 食品科学, 2015, 36(17):88-93.
[52] 时文芳, 白榕, 吕丽爽, 等. 喷雾干燥和冷冻干燥莲子蛋白结构及其功能特性的比较研究[J]. 食品科学,2018,39(9):95-101.
[53] 弓志青. 速溶杨梅—甘蓝固体饮料的加工及贮藏工艺研究[D]. 无锡: 江南大学, 2008.