实验表明，微胶囊化提高了维生素C的使用性能，特别适合于添加在需高温加热的食品中。
The experiments showed that micro-encapsulation can improve the storage stability of vitamin C, so it is especially useful in foods, which need high temperature processing.
介绍了微胶囊化特点、多种微胶囊化的方法以及国内外对食品添加剂微囊化的应用。
This article gives a brief introduction of some features of microencapsulation, several methods of microencapsulation and the applications of microencapsulation in food additives home and abroad.
本文主要讨论了食品香精微胶囊化的几种方法，以及其在烘焙食品、糖果、饮料、调味料中的应用。
This paper introduces the methods of producing microencapsulation flavorings and its application on baking, candy, drinking, seasoning.
从方法的工艺特点、适用概况和独特性能上比较了微胶囊制备的不同方法，简述了微胶囊化在食品工业中的应用概况及发展前景。
The different preparations of micro encapsulation are compared from their characteristics of technology, application and capacity. The application in food industry and future are introduced.
介绍了微胶囊化技术及微胶囊的控制释放作用在食品工业中的应用。
The Technology of Microencapsulation and it 's controlled - release function was introduced.
介绍了微胶囊化技术及微胶囊的控制释放作用在食品工业中的应用。
The Technology of Microencapsulation and it 's controlled - release function was introduced.
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