Interfacial Rheology and Encapsulation Techniques for the Development of Functional Foods

用于功能食品开发的界面流变学和封装技术

• 批准号: RGPIN-2017-04466
• 负责人: Frostad, John
• 金额: $ 1.75万
• 依托单位: University of British Columbia
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=638045
• 关键词: Interfacial; Rheology; Encapsulation; Techniques; Development

Imagine eating a delicious meal that contains all the calories and nutrients that your body needs, and leaves you feeling energetic and satisfied without a need or desire to eat again for 24, 48, or even 72 hours. While a "controlled-release" food product like this would not be intended to replace regular food, it could dramatically improve the quality of life for anyone who has difficulty eating regular meals due to physical or circumstantial limitations. This includes children and elderly people who have difficulty eating regularly, cancer patients, disaster victims, and people with restrictive work environments such as astronauts and military personnel.

想象一下，吃一顿美味的饭，含有你身体所需的所有卡路里和营养，让你感到精力充沛，心满意足，24小时、48小时甚至72小时都不想再吃东西。虽然像这样的“控释”食品不会取代常规食物，但对于那些由于身体或环境限制而无法正常饮食的人来说，它可以极大地提高生活质量。这包括饮食不规律的儿童和老年人、癌症患者、灾难受害者，以及宇航员和军人等工作环境受限的人。