学术
天然食品防腐保鲜剂的发展现状及前景
下载全文
[全文大小：342 K]
王琳[1] 徐金瑞[2]
[1]塔里木大学植物科技学院,新疆阿拉尔843300 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100
国际标准刊号：ISSN 1009-0568
国内统一刊号：CN 65-1258
摘 要:
食品防腐保鲜剂是食品加工、贮藏过程中必不可少的添加剂，要求具有无毒、少残留、高效、对人体无害等特点。本文综述了天然食品防腐保鲜剂的种类及发展现状，同时介绍了几种新型天然食品防腐保鲜剂。进而对我国天然食品防腐保鲜剂的发展前景进行了展望。[著者文摘]
文章出处:
《塔里木大学学报》-2007年19卷1期 -73-78页
Journal of tarim University
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1009-0568（2007）01-0073-06
相关文章:
The Present Situation and Prospect of Nature Food Antiseptic and Preservation Agent
Wang Lin Xu Jin Rui （1 College of Plant Science and Technology, Tarim University, Alar, Xinjiang 843300;2 College of Food Science and Engineering, Northwest A＆F University, Yangling, Shaanxi 712100 ）
Abstract:
Food antiseptic and preservation agent is essential additives in the processing and storage of food. They have characteristics of asepsis, few remainder and high efficiency. In this paper, the category, mechanism, application of nature food antiseptic and preservation agent are summarized. Simultaneously＇ several new nature food antiseptic and preservation agent are introduced. Furthermore, the prospect and developing trend of nature food antiseptic and preservation agent is discussed.[著者文摘]
Key words:
food; nature antiseptic and preservation agent; prospect
收稿日期: 2006-12-12
更多评论>>文章评论
更多>>免费文章
cqvip.com