摘要
本文综述了真空冷冻干燥技术在功能性食品中的应用研究,分析了该技术对生物活性物质的影响,为利用该技术实现功能性食品中活性物质的保留提供了思路。
This paper reviews the application of vacuum freeze-drying technology in some functional foods,and analyzes the impact of the technology on the bioactive substances contained in it.It provides an explanation for how to use this technology to achieve the retention of active substances in functional foods.
作者
高雅
官孝瑶
黄嘉文
陈霞
彭秀分
陈明月
Gao Ya;Guan Xiaoyao;Huang Jiawen;Chen Xia;Peng Xiufen;Chen Mingyue(Yangtze Normal University,Chongqing 408000,China)
出处
《现代食品》
2018年第22期5-7,共3页
Modern Food
关键词
真空冷冻干燥技术
功能性食品
活性物质
Vacuum freeze-drying technology
Functional food
Active substance
