Title

生物保鮮技術的研究進展

Translated Titles

The Advance of Biological Technique of Preserving Fresh Produce

Authors

熊濤(Tao Xiong);樂易林(Yi-Lin Le)

Key Words

生物保鮮技術 ; 食品保鮮 ; 機理 ; biological technique preservation of produce ; fresh-keeping ; mechanism

PublicationName

食品與發酵工業

Volume or Term/Year and Month of Publication

30卷2期(2004 / 02 / 28)

Page #

111 - 114

Content Language

簡體中文

Chinese Abstract

生物保鮮材料因為無毒、無副作用、可降解等特點已成為人們關注的熱點。文中簡述生物保鮮的特點,分類介紹了6種生物保鮮技術,並對人們用於開發生物保鮮技術的微生物種類進行歸納,以及對生物保鮮的一般機理和應用前景進行了介紹。

English Abstract

Biological preservative material which does not have toxic and side effect and is degradable, has attracted attention of both research fields and common public. This article briefly summarized the characteristic of biological preservative and introduced six types of biological technique of preserving produce. Some microorganism types used to develop biological preservative, the common mechanism and the application prospect are introduced.

Topic Category 工程學 > 化學工業