| 食品成分微胶囊制备技术及发展趋势展望 |
| |
| 引用本文： | 孙兰萍,许晖,张斌,马龙,伍亚华.食品成分微胶囊制备技术及发展趋势展望[J].农产品加工．学刊,2008(5):12-17. |
| |
| 作者姓名： | 孙兰萍 许晖 张斌 马龙 伍亚华 |
| |
| 作者单位： | 蚌埠学院,食品科学与工程系,安徽,蚌埠,233030 |
| |
| 基金项目： | 安徽省高校省级教学研究项目 |
| |
| 摘 要： | 微胶囊技术是本世纪的重点高新技术之一,应用非常广泛。借助微胶囊制备技术,将食品成分微胶囊化,不仅可保护其中的功能成分,防止氧化,增加其稳定性,而且可使产品具有较好的分散性、流动性以及较高的生物相容性。对食品成分微胶囊制备技术的研究进行了全面、详细的回顾和评述,并分析指出了微胶囊制备技术今后的发展趋势和前景。
|
| 关 键 词： | 食品成分 微胶囊 制备技术 |
| 文章编号： | 1671-9646(2008)05-0012-06 |
| 修稿时间： | 2008年3月10日 |
Current Technologies and Trends of Preparation of Food Ingredients Microcapsules |
| |
| Sun Lanping,Xu Hui,Zhang Bin,Ma Long,Wu Yahua.Current Technologies and Trends of Preparation of Food Ingredients Microcapsules[J].Nongchanpin Jlagong.Xuekan,2008(5):12-17. |
| |
| Authors: | Sun Lanping Xu Hui Zhang Bin Ma Long Wu Yahua |
| |
| Institution: | Sun Lanping,Xu Hui,Zhang Bin,Ma Long,Wu Yahua (Department of Food , Bioengineering,Bengbu College,Bengbu,Anhui 233030,China) |
| |
| Abstract: | Micro-encapsulation is one of the most widely used high technology in 21st century. People can increase the stability and antioxidation of the food ingredients in order to protect the active components inside them via the micro-encapsulation. The products are of better dispersibility,flowability and biocompatibility. The present review described the last food ingredients micro-encapsulation techniques in detail. The main trends of food ingredients microcapsules in the future were also pointed out. |
| |
| Keywords: | food ingredients microcapsule preparation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
