【食·科學】魚油精煉新技術！更友善環境、提高產量的「酶」脫膠法

李若威主講｜在魚油的製作過程中，要消除魚油在製作過程中產生的不良化合物「精煉」。科學家發現，利用「它」的高度專一性、生物可降解性與容易去除的特性，可以取代化學脫膠程序，不但不會對環境產生負面影響，產量也更高！【贊助】支持優質飲食知識頻道，一起成為餐桌上最懂吃的人！ https://pay.soundon.fm/podcasts/eedfec2c-dabc-492e-8737-a0a05b50c2c7 延伸閱讀 ▶魚油精煉新技術！「酶」脫膠法友善環境　提高產量更維持品質！ https://reurl.cc/O4r8ZA ▶不用擔心吃魚油會罹患糖尿病，但想攝取Omega-3、吃魚更好！ https://reurl.cc/zNDj3p ▶魚油補充劑真能預防乾眼症？最新臨床研究證實ω-3脂肪酸補充劑無法降低乾眼症發病率！ https://reurl.cc/MNjxqX ==================================== 「識食物者為俊傑」由《食力foodNEXT》所製播 https://foodnext2015.soci.vip/ ==================================== -- Hosting provided by SoundOn

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【食·科學】魚油精煉新技術！更友善環境、提高產量的「酶」脫膠法

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