Such as antihypertensive peptides, opioid peptides, anti-opioid peptides and immunostimulating peptides. Thus a new approach is prospected for development of functional food or pharmacology.
这些活性肽的发现为今后进一步利用植物蛋白资源，生产功能性食品基料或药品提供了一条新途径。
In addition to the product development in the food industry, research institutes and universities are also actively engaged in the technology development and basic research of functional foods.
除了食品工业中的食品开发，研究所和大学也积极地从事保健食品的技术开发和基础研究。
Maltitol possesses its particular physical and chemical characteristic, also functional characteristic, so it has been used in the development of sugar-free food.
麦芽糖醇具有独特的理化特性和功能特性，在无糖食品的开发中已经有一些应用。
Meanwhile, the development prospect of pollen in functional food and medicine was pointed out.
同时，对蜂花粉保健食品和药品的开发方向进行了展望。
In order to development a new resource to extract pectin and provide ingredients for functional food so that these could improve the utilization of Pingguoli and contribute to economic benefits.
探索开发新的植物资源提取果胶，为开发功能性食品原料提供新资源，期望为提高苹果梨生产资源的利用率和社会经济效益做出贡献。
The physicochemical properties, functional properties and the technologies of extraction of zeaxanthin, the applications, prospects of development of zeaxanthin in medicine and food were introduced.
介绍了一种天然的功能性色素—玉米黄质的理化性质、功能特性、提取方法和工艺及其在医药和食品中的应用，并对其开发前景进行了概述。
In this paper, it reviewed the defines of probiotics and prebiotics, functional mechanism, and recent development of study on the probiotics and prebiotics in food industry.
本文综述益生素和化学益生素的定义、作用机理及近年在食品工业中常用益生素和化学益生素的最新研究进展。
The research of rice functional genomes is not only related about people's food, but also a great impulse on the realization of plant development mechanisms.
因此对水稻功能基因组的研究不仅关乎人们的吃饭问题，还能揭示植物发育的机理。
Pomegranate seed extracts may have broad development prospects in the development and application of health functional food.
石榴籽提取物在开发保健功能性食品方面具有广阔的应用前景。
Conclusion the study provides a reliable basis for the development for the development of high fibrinolytic functional food.
结论：本研究为开发具有高纤溶活性豆豉保健食品奠定可靠的理论依据。
Conclusion the study provides a reliable basis for the development for the development of high fibrinolytic functional food.
结论：本研究为开发具有高纤溶活性豆豉保健食品奠定可靠的理论依据。
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