多孔碳水化合物食品配料在风味物质微胶囊化中的应用

Developments on porous carbohydrate food ingredients for use in flavor encapsulation

本文主要就风味物质的微胶囊方法、通过物理吸附的微胶囊化、高度多孔的糖类吸附剂及微孔碳水化合物的制备方法与应用等进行了较详细的综述。

The objective of this paper is to provide a litera tu re review of highly porous carbohydrate food ingredients, including flavor encap sulation methods, encapsulation via physical adsorption, highly porous adsorbent sugars, manufacture and application of high-porosity carbohydrates.