优化食品级合物输送系统的热处理应用:一个审查
Wen Xu1, David Julian McClements2, Xinwen Peng3
1School of Food Science and Technology, Jiangnan University, Wuxi, China.
Critical reviews in food science and nutrition
|September 19, 2023
概括
热敏的合体输送系统在热处理过程中降解. 本综述探讨了提高其耐热性的策略,以改善,和中的食品应用.
科学领域:
- 食品科学 食品科学 食品科学
- 体科学 体科学 体科学
- 材料科学 是一种材料科学.
背景情况:
- 在食品工业中,体输送系统对于增强成分特性,如分散性和生物可用性至关重要.
- 传统的基于蛋白质和粉的配送系统在高温下往往会降解,限制了它们在热食品加工中的使用.
- 降解涉及蛋白质,粉和脂质的分子结构变化,以及封装物质的分解.
研究的目的:
- 审查热处理对合物输送系统的影响.
- 引入改善食品级体输送系统耐热性的策略.
- 讨论耐热传递系统在各种食品加工方法中的应用.
主要方法:
- 对合体系统的热降解现有文献的综述.
- 在加热过程中分析蛋白质,粉和脂质的分子变化.
- 识别和分类增强耐热性的策略.
- 检查,和中的应用.
主要成果:
- 热处理导致不良的分子结构变化和传统输送系统中嵌入物质的降解.
- 几种策略可以显著提高合物输送系统的耐热性.
- 这些策略包括使用新材料,防护涂层,交叉连接,结构设计,物理处理和配方优化.
结论:
- 提高合物输送系统的耐热性对于它们在热加工食品中的有效使用至关重要.
- 增强的输送系统可以在,和中成功应用.
- 对耐热合体系统的进一步研究将扩大其在食品工业中的应用范围.
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