纳米乳在提高食品安全中的应用——以鱼类食品为重点

L. K. Lahijani, H. Ahari, A. Sharifan
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引用次数: 2

摘要

纳米技术是一种创新方法,它的应用在控制和预防疾病、延长食品的保质期以及生物、化学或工业的其他用途方面具有鼓舞人心的前景。纳米乳液是纳米技术的一个分支,包括亚微米乳液,也指纳米乳液(r < 100 nm),其中高能纳米乳液的生产方法之一,包括旋转定子混合器、高压均质机、微流化、超声和膜乳液。另一种低能法分为等温法和热法。等温法是自发乳化、溶剂置换、乳液相转化。同时,在众多的热方法中,最重要的一种是相变温度。下面将讨论纳米乳结构的识别和诊断技术,这些技术一般分为分离技术、物性测定技术和成像技术。
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Enhancement of food safety using nanoemulsion with emphasize on fish food: A Review
Nanotechnology is an innovative approach that its application has inspiring prospective for controlling and preventing diseases, extending shelf-life of food stuff, and other uses in biology, chemistry or industries. Nanoemulsions are products of a branch of nanotechnology comprising submicron emulsion that also refer to nanoemulsion (r < 100 nm) of which high energy as one of the nanoemulsion production method, includes rotary-stator mixers, high pressure homogenizer, microfluidization, ultrasound and membrane emulsion. Another one, low energy method is classified into isothermal and thermal. Isothermal method is, spontaneous emulsification, solvent displacement, and emulsion phase inversion. Also, from among the thermal methods it can be referred to the most important one of them which is the phase inversion temperature. In the following, the technics for recognition and diagnosis of nanoemulsion structures are discussed and these technics are generally divided into separation, physical properties determination, and imaging technics.
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