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冷等离子体处理在食品中的应用研究进展

Research Progress on the Application of Cold Plasma Treatment in Food
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摘要 冷等离子体作为一种新兴的非热处理技术,因其具有降菌保鲜、改善食品原料加工品质、延长食品货架期和绿色安全等优点,在食品工业中得到广泛研究。该文对冷等离子体的概念、原理和作用机制以及冷等离子体在谷物、果蔬、水产品、肉制品和乳制品等方面的应用进行概述,以期为提高食品的质量、安全和延长食品的保质期提供参考依据。 Cold plasma,as an emerging non⁃thermal treatment technology,has garnered significant attention in the food industry because of its advantages such as antimicrobial preservation,improvement of food processing quality,extension of food shelf life,and environmentally friendly safety.The paper provided an overview of the concept,principles,and mechanisms of action of cold plasma,as well as its applications in various food catego⁃ries including grains,fruits and vegetables,seafood,meat products,and dairy products,aiming to provide a ref⁃erence basis for enhancing food quality,safety,and extending the shelf life of food products through the utiliza⁃tion of cold plasma technology.
作者 刘非凡 温纪平 展小彬 石松业 李柯新 唐浩洁 LIU Feifan;WEN Jiping;ZHAN Xiaobin;SHI Songye;LI Kexin;TANG Haojie(School of Grain and Oil Food,Henan University of Technology,Zhengzhou 450001,Henan,China;Institute of Wheat Theory and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;National Wheat Processing Technology R&D Center,Henan University of Technology,Zhengzhou 450001,Henan,China)
出处 《食品研究与开发》 CAS 2024年第12期181-188,共8页 Food Research and Development
基金 “十四五”国家重点研发计划项目(2021YFD2100900)。
关键词 冷等离子体 食品工业 降菌 食品保鲜 货架期 cold plasma food industry degrade bacteria food preservation shelf life
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