| 脂肪替代品研究和应用的最新进展 |
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| 引用本文： | 陈丽云,李炎,欧仕益,蓝志东.脂肪替代品研究和应用的最新进展[J].现代食品科技,2000,16(1):49-52,56. |
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| 作者姓名： | 陈丽云 李炎 欧仕益 蓝志东 |
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| 作者单位： | 暨南大学食品科技研究中心,广州,510632 |
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| 摘 要： | 摄人过量的脂肪会引发肥胖、冠心病、高血压和某些癌症.为了达到既能减少脂肪的摄人,又能体现食品中脂肪的功能性质,国内外都在投人大量的人力、物力开发理想的脂肪替代品.本文简要综述了脂肪替代品的主要特性和最新应用研究进展.
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| 关 键 词： | 脂肪替代品 |
| 修稿时间： | 1999-09-07 |
Approaches of fat replacement |
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| Chen Liyun et al..Approaches of fat replacement[J].Modern Food Science & Technology,2000,16(1):49-52,56. |
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| Authors: | Chen Liyun |
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| Affiliation: | Chen Liyun et al. |
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| Abstract: | Excessive dietary fat intake is associated with increased risk of obesity, high blood cholesterol, coronary heart disease and some types of cancer. Foods formulated with fat replacers are an enjoyable alternative to familiar high - fat foods. At present fat replacers are fashionable all over the world. This summary briefly reviews key characteristics, functions and applications of fat replacers that are commercially available and a few that are under development. |
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| Keywords: | Fat replacers |
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