| 生鲜食品保鲜技术研究进展 |
| |
| 引用本文： | 励建荣,.生鲜食品保鲜技术研究进展[J].中国食品学报,2010,10(3):1-12. |
| |
| 作者姓名： | 励建荣 |
| |
| 作者单位： | 浙江工商大学食品与生物工程学院,浙江省高校生鲜食品贮藏加工及安全控制创新团队,杭州,310035 |
| |
| 基金项目： | 国家863计划海洋技术领域重点项目，浙江省科技厅海洋生物资源综合加工与利用优先主题项目 |
| |
| 摘 要： | 随着人们生活水平的提高,消费需求和方式的转变,生鲜食品已成为城乡居民生活中的必需品,且需求量增长迅速。然而由于保鲜技术的相对滞后,生鲜食品产后腐败损失严重,成为制约我国农产品加工业和食品工业发展的重要因素之一。生鲜食品保鲜已成为当今农业、食品企业、物流业和消费者所关心的热点问题。本文以生鲜水产品和果蔬为主要对象,根据其品质特性和腐败变质机理,介绍生鲜食品保鲜技术的国内外研究现状及发展趋势,旨在为该技术的研究与应用提供一定的参考,推动生鲜食品产业的发展。
|
| 关 键 词： | 生鲜食品 果蔬 水产品 保鲜技术 研究进展 |
Research Progress of Fresh-Keeping Technique for Fresh Food |
| |
| Li Jianroag.Research Progress of Fresh-Keeping Technique for Fresh Food[J].Journal of Chinese Institute of Food Science and Technology,2010,10(3):1-12. |
| |
| Authors: | Li Jianroag |
| |
| Affiliation: | Li Jianrong (College of Food Science and Biotechnology,Zhejiang Gongshang University,Research group of fresh food preservation,processing and safety control of Zhejiang Province,Hangzhou 310035) |
| |
| Abstract: | Along with the improvement of people's living levels,and changes of consumption demand and way,fresh food has become a daily necessities and the demand of those products is increasing year by year.However,there are serious postharvest losses of fresh food due to their perishable attributes and limits of fresh-keeping techniques.The problem has become the key factor that restricts the development of agricultural products processing industry and food industry.Meanwhile,fresh food preservation has become a soc... |
| |
| Keywords: | fresh food aquatic product fruits and vegetables preservation techniques research progress |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《中国食品学报》浏览原始摘要信息 |
|
点击此处可从《中国食品学报》下载全文 |
|
