唐晓双,刘 飞,汪才华,冷小京.胶囊式咖啡概述及其安全性分析[J].食品安全质量检测学报,2013,4(3):961-965
胶囊式咖啡概述及其安全性分析
An overview on coffee capsule and its safety analysis
投稿时间:2013-03-29  修订日期:2013-05-09
DOI:
中文关键词:  胶囊式咖啡  食品安全  塑化剂
英文关键词:coffee capsule  food safety  plasticizer
基金项目:国家自然科学基金(31171771)、“十二五”国家科技支撑计划项目(2011BAD23B04)
作者单位
唐晓双 中国农业大学食品科学与营养工程学院 
刘 飞 中国农业大学食品科学与营养工程学院 
汪才华 中信出版股份有限公司 
冷小京 中国农业大学食品科学与营养工程学院 
AuthorInstitution
TANG Xiao-Shuang College of Food Science and Nutritional Engineering, China Agricultural University 
LIU Fei Food Science and Nutrition Engineering Institute, China Agricultural University 
WANG Cai-Hua Citic Press Corporation 
LENG Xiao-Jing College of Food Science and Nutritional Engineering, China Agricultural University 
摘要点击次数: 5063
全文下载次数: 11130
中文摘要:
      本文介绍了胶囊式咖啡的产生和发展过程, 并通过与现磨及速溶咖啡的比较阐述了胶囊式咖啡风味独特、品质持久、方便快捷的特性。同时对胶囊式咖啡包装材料中的铝、塑化剂、胶囊中咖啡粉的潜在安全性进行了分析, 并对胶囊式咖啡产品的研发、改进提出合理的发展方向。
英文摘要:
      Coffee capsule, a new type of single coffee system with unique flavor, long-lasting quality and easier to brew-up, is becoming popular in the world. In this paper, the origin and development of coffee capsule were briefly introduced. The potential hazard from ground coffee and packaging materials such as aluminium and plasticizer were discussed and the developing directions in research and improvement of the product were proposed.
查看全文  查看/发表评论  下载PDF阅读器