脂质修饰的非常规技术。

IF 10.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Eng-Tong Phuah, Yee-Ying Lee, Teck-Kim Tang, Casimir Akoh, Ling-Zhi Cheong, Chin-Ping Tan, Yong Wang, Oi-Ming Lai
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引用次数: 0

摘要

脂质改性在食品科学、制药和生物燃料生产等多个领域发挥着至关重要的作用。传统的脂质修饰方法包括物理和化学方法或酶反应,这些方法往往在特异性、效率和环境影响方面存在局限性。近年来,非常规技术已成为脂质改性的有前途的替代方法。本综述全面概述了脂质修饰的非常规技术,包括高压处理、脉冲电场、超声波、臭氧和冷等离子体技术。文章讨论了这些技术的原理、机制和优势,以及它们在脂质改性过程中的应用。此外,还探讨了非常规技术在脂质改性中的挑战和未来前景,强调了该领域进一步发展的潜力和挑战。非常规技术与传统方法的结合有可能给脂质改性带来革命性的变化,从而开发出功能特性更强、可持续性更好的新型脂基产品。预计《食品科学与技术年度评论》第 15 卷的最终在线出版日期为 2024 年 4 月。修订后的预计日期请参见 http://www.annualreviews.org/page/journal/pubdates。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Nonconventional Technologies in Lipid Modifications.

Lipid modifications play a crucial role in various fields, including food science, pharmaceuticals, and biofuel production. Traditional methods for lipid modifications involve physical and chemical approaches or enzymatic reactions, which often have limitations in terms of specificity, efficiency, and environmental impact. In recent years, nonconventional technologies have emerged as promising alternatives for lipid modifications. This review provides a comprehensive overview of nonconventional technologies for lipid modifications, including high-pressure processing, pulsed electric fields, ultrasound, ozonation, and cold plasma technology. The principles,mechanisms, and advantages of these technologies are discussed, along with their applications in lipid modification processes. Additionally, the challenges and future perspectives of nonconventional technologies in lipid modifications are addressed, highlighting the potential and challenges for further advancements in this field. The integration of nonconventional technologies with traditional methods has the potential to revolutionize lipid modifications, enabling the development of novel lipid-based products with enhanced functional properties and improved sustainability profiles.

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来源期刊
CiteScore
22.40
自引率
0.80%
发文量
20
审稿时长
>12 weeks
期刊介绍: Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.
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