功能性食品
纳米技术
生化工程
风险分析(工程)
计算机科学
医学
材料科学
工程类
化学
食品科学
作者
Qijun Su,Zhao Xiangxue,Xin Zhang,Yan Wang,Zhanghua Zeng,Haixin Cui,Chunxin Wang
摘要
A functional food is a kind of food with special physiological effects that can improve health status or reduce illness. However, the active ingredients in functional foods are usually very low due to the instability and easy degradation of some nutrients. Therefore, improving the utilization rate of the effective ingredients in functional food has become the key problem. Nanomaterials have been widely used and studied in many fields due to their small size effect, high specific surface area, high target activity, and other characteristics. Therefore, it is a feasible method to process and modify functional food using nanotechnology. In this review, we summarize the nanoparticle delivery system and the food nanotechnology in the field of functional food. We also summarize and prospect the application, basic principle, and latest development of nano-functional food and put forward corresponding views.
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