摘要
简单介绍了玻璃化转变的基本理论,通过阐述玻璃化保存在水产品、速冻水果及速冻面制品中的应用来说明食品玻璃化保存的研究现状,并对目前食品的玻璃化保存所存在的主要问题进行了探讨。
The basic theory of vitrification was briefly reviewed in this paper.The present research on vitrification preservation of food was illustrated through the introduction of the vitrification preservation in aquatic products,quick-frozen fruits and quick-frozen flour products,and the main problems existing in the present research status of vitrification preservation of food are discussed.
出处
《低温与超导》
CAS
CSCD
北大核心
2010年第10期9-13,共5页
Cryogenics and Superconductivity
基金
国家自然科学基金(No.50776060)
教育部新世纪优秀人才计划(07-0559)
上海市东方学者计划资助
关键词
食品
玻璃化
水产品
速冻
面制品
Food
Vitrification
Aquatic products
Quick-frozen
Flour products
