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生物技术在食品添加剂生产中的应用 被引量:5

The Application of Biotechnology in the Production of Food Additives
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摘要 本文简述了食品添加剂生产的现状、产品分类、以及利用生物技术制备食品添加剂的方法和关键技术。 In this artical,the author took a breif review at the current situation of food additives,product classification,and key techniques.
出处 《山东食品发酵》 2011年第2期49-52,共4页 Shandong Food Ferment
关键词 食品添加剂 生物技术 Food additives Biotechnology
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  • 1殷延齐,薄云川,丁超,刘尚鹏,郜明.香兰素对卷烟主流烟气中挥发性成分的影响[J].食品安全质量检测学报,2014,5(6):1841-1846. 被引量:5
  • 2赵建芬,陈惠音,张广.香兰素的生物合成[J].现代食品科技,2006,22(4):251-254. 被引量:6
  • 3孙宝国,曹雁平,肖俊松,等.食品科学技术学科发展报告(2010-2011):食品添加剂学科的现状与发展.北京:中国科学技术出版社.2011.
  • 4Ajila C M, Aalami M, Leelavathi K, et al. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni prepara- tions, lnnov Food Sci EmergTechnol, 2010, 11:219-224.
  • 5Tajkarimi M M, Ibrahim S A, Cliver D O. Antimicrobial herb and spice compounds in food. Food Control, 2010, 21:1199-1218.
  • 6Ayala-Zavala J F, Vega-Vega V, Rosas-Domfnguez C, et al. Agro-industrial potential of exotic fruit byproducts as a source of food addi- tives. Food Res Internatl, 2011, 44:1866-1874.
  • 7Liu X, Zheng X D, Fang W W. Screening of food additives and plant extracts against Candida Albicans in vitro for prevention of denture stomatitis. Procedia Environ Sci, 2012, 12:1381-1366.
  • 8Silvia A V, Lluis P, Miguel A R, et al. Performance of hydroxypropyl methylcellulose (HPMC)-lipid edible coatings with antifungal food additives during cold storage of "Clemenules" mandarins. LWT-Food Sci Technol, 2011, 44:2342-2348.
  • 9Matkowski A. Plant in vitro culture for the production of antioxidants. Biotechnol Adv, 2008, 26:548-560.
  • 10Chaudhry Q, Scotter M , Blackburn J, et al. Applications and implications of nanotechnologies for the food sector. Food Add Contamin, 2008, 25:241-258.

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