| 食品风味智能控释技术 |
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| 引用本文： | 吴克刚 颜伟强 唐彬婧. 食品风味智能控释技术[J]. 中国食品添加剂, 2006, 0(C00): 150-154 |
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| 作者姓名： | 吴克刚 颜伟强 唐彬婧 |
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| 作者单位： | [1]广州江大和风香精香料有限公司,广州510660 [2]广东工业大学-江大和风食品风味研发中心,广州510000 [3]广东工业大学食品与生物工程系,广州510000 |
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| 摘 要： | 食品风味智能控释技术是指食品的风味成分通过对其在食品加工以及摄取过程的环境响应来控制其释放与否、释放速度以及释放程度。智能控释有利于食品风味在食品加工、储藏过程的稳定，也能使其充分赋予食品的功能属性。可应用于食品风味的智能控释技术包括微胶囊化技术、微球技术、纳米技术、脂质体技术、超分子形成法等。
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| 关 键 词： | 智能化 控制释放 食品风味 食品加工 |
Intelligent controlled release technology of food flavors |
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| Wu Ke-gang, YAN Wei-qiang, TANG Bin-jing. Intelligent controlled release technology of food flavors[J]. China Food Additives, 2006, 0(C00): 150-154 |
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| Authors: | Wu Ke-gang YAN Wei-qiang TANG Bin-jing |
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| Abstract: | Intelligent controlled release of food flavors is a technology that food flavors is released under control through the respondence to environment stimulation during production and intake of food. Intelligent controlled release is helpful to keeping the stability and functional neture of food flavors during the production and storage. Intelligent controlled releases suitable to food flavors include microencapsulation, microsphere, nanoparticle, liposome and supromolecule. |
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| Keywords: | intelligent controlled release food flavors |
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