在脂基食品系统中精油的封装策略:氧化稳定性的最新进展和应用

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Updated: Mar 15, 2026

Preparation, Purification, and Use of Fatty Acid-containing Liposomes
10:43

Preparation, Purification, and Use of Fatty Acid-containing Liposomes

Published on: February 9, 2018

100.7K

Louiza Himed1, Salah Merniz2, Rofia Djerri1

  • 1Laboratory of Biotechnology and Food Quality (BIOQUAL), Institute of Nutrition, Food and Agro-Food Technologies (INATAA), University of Constantine 1, Constantine 25000, Algeria.

Foods (Basel, Switzerland)
|March 14, 2026
PubMed
概括

精油 (LEO) 在食品保存方面表现有前途,但封装是克服稳定性和释放问题的关键. 封装技术提高了LEO的性能.

关键词:
清洁标签的原料可以使用.含有脂肪的食物含有脂肪的食物.功能性脂质是一种功能性脂质.工业食品配方 工业食品配方天然防腐剂,自然防腐剂感官质量保护 感官质量保护

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