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| 油脂代用品的功能特性及其在食品中的应用 | |
| 引用本文： | 柳慧花,张建忠,肖付刚,郑隆钰,金文飚.油脂代用品的功能特性及其在食品中的应用[J].食品科技,2006,31(1):8-11. |
| 作者姓名： | 柳慧花 张建忠 肖付刚 郑隆钰 金文飚 |
| 作者单位： | 1. 河南工业大学粮油食品学院,郑州,450052 2. 北京市粮食科学研究所,北京,100053 3. 江南大学食品学院,无锡,214036 4. 上海金麦油脂食品公司,上海,201500 |
| 摘 要： | 油脂代用品具有和天然脂肪相似的口感、物化性质和生理功能特性,可以降低脂肪的摄入总量,在食品工业中具有广阔的应用前景。论述各种油脂代用品的物化性质、功能特性和在食品中的应用情况。 |
| 关 键 词： | 油脂代用品 功能 应用 |
| 文章编号： | 1005-9989(2006)01-0008-04 |
| 修稿时间： | 2005年8月15日 |
Functions of fat substitutes and their applications in food |
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| LIU Hui-hua,ZHANG Jian-zhong,XIAO Fu-gang,ZHENG Long-yu,JIN Wen-biao.Functions of fat substitutes and their applications in food[J].Food Science and Technology,2006,31(1):8-11. | |
| Authors: | LIU Hui-hua ZHANG Jian-zhong XIAO Fu-gang ZHENG Long-yu JIN Wen-biao |
| Abstract: | Fat substitutes have the same properties,physiological characteristics and functions as fat,which can reduce the total quantity of fat intake and have prospective applications in food industry.The physical and chemical properties and functions of fat substitutes were described,and the applications in food were also pointed out in the article. |
| Keywords: | fat substitutes function application |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |