摘要
介绍了脂质体技术及其在食品工业中的最新研究进展与应用情况。近5年来,脂质体在充当营养新剂型或敏感成分保护性载体,构建食品酶微囊反应器,作为特殊食品组分的缓释载体,充当食品组分抗氧化评估体系,充当食品分析工具以及天然、安全的新颖食品脂质体构建等方面的研究与应用,均取得了一些重要进展。
Liposome technology and its recent proceeding of research and application in tood industry were introduced. In recent five years, some important proceedings have been carried out, including being used as a new nutrition agent or protective carrier for new sensitive components, an enzyme micro - capsulated reactor, a control - released carrier of special food components, an assessment system for anti - oxidation of food component, a tool for food analysis and development of new liposome with natural and safe characteristics.
出处
《中国油脂》
CAS
CSCD
北大核心
2007年第3期42-46,共5页
China Oils and Fats
关键词
脂质体
食品工业
应用
研究
进展
liposome
food industry
application
research
advance
