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亚博登录在食品包装领域研究取得系列研究进展

发布日期: 2019-10-01 责任编辑: 蔡霞本条信息已被查看了 181设置

suizherenmendeshenghuoshuipinghewuzhixuqiudetigao,shengxianshipinzhuzangyubaoxianyanjiuyuelaiyueshoudaoguanzhu。jubaodao,woguodeguoshuchuyunsunhaolvgaoda20%,shuichanpinchuyunsunhaolvzhan11%,yuangaoyufadaguojiashuiping。yinci,ruhetongguotigaoshipinbaoxianjishulaibaozhengshipindepinzhichengweiyigejidaijiejuedechanyefazhanwenti。shipinbaozhuangzuoweixiandaishipinjiagongzhizaochanyezhongbibukeshaodebufen,gailingyudefazhanjiangyouzhuyumanzushehuibuduanbianhuadefazhanxuqiu,jianshaoshiwulangfei,tigaochanpinzhiliang,yanzhangshipinbaozhiqi,yijijianshaoshipinbaozhuangduihuanjingdefumianyingxiang。lilijiaoshouketizuconggongnengxingshipinbaozhuangdejiaoduchufa,zheyanyukangjun、kangyanghuayijigaozuge/huxidiaokongsangefangmian,jiehelvsebaozhuangfazhanxuqiu,zaishipinbaoxianlingyujinxinglejiaoweishenruxitongdetansuo。jinqizaishipinbaoxianbaozhuanghelvsebaozhuangfangmianqudeleyixilieyanjiujinzhan,xiangguanchengguoluxufabiaozaijournalof agricultural and food chemistry (zhongkeyuan1qu)、,food chemistry (zhongkeyuan1qu)、lwt - food science and technology (zhongkeyuan1qu)、journalof food processing and preservationhe《shipinkexue》dengshipinxuekezhuliukanwushang,bingxinzengshipinbaozhuangshouquanfamingzhuanlijishuzhuanrang1xiang。

shuichanjirouqindengdongwulaiyuandeshengxianleishipinjuyoufengfudeyingyangjiazhi,danyinqijiaogaodeshuifenhedanbaizhihanliangjiyishouweishengwuzuoyongerdaozhifubaibianzhi,tongguocaiyongkangjun、kangyanghuawuzhiwujingyoudengtianrantiqu,yiweinanghuahuoduocengjiegoujinxingdiaokong,shixianhuoxingwuzhidekongshi,youxiaodiyanzhanglesanwenyujiniu、yangroudengshengxianzhipindelengzanghuojiaqi。zaicijichushang,duikejiangjiebaozhuangcailiaojinxingdenglizitibiaomianxiushi、huohua,bingjiezhiduotaikangjunji,shixianlebaoxianbaozhuangmodezhangxiaokangjun,shoudaolezhongdianguanzhu,xiangguanchengguobeizuoweifengmianwenzhangfabiaozaiguojishipinlingyutopqikanjournalof agricultural and food chemistry(2020,68, 10532−10541)。

果蔬因其在被采摘以后仍保持着旺盛的新陈代谢活动,从而极易发生水分流失、霉变等腐烂变质现象。在对果蔬的呼吸强度、品质变化规律进行研究基础上,通过天然抗菌剂及微囊材料改性及聚合物微区结构调控,实现可降解包装内微环境的O2/CO2气氛控制,达到抑制果蔬呼吸及抑菌、抗氧化的作用效果,并对相关机制进行了探讨,研究成果发表在食品领域TOP期刊FoodChemistry(2020, 313, 126134)。其部分研究工作还通过发明专利转让实现了产业应用(截至2020年已经转让4项),并于2019年获得中国产学研创新奖,2020年获得浦东新区科技成果奖三等奖等奖项。

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亚博登录yanjiudedaoleguojiazhongdianyanfajihua、shanghaishikeweihexiangguanqiyedezizhu。aobendaxuewangyifenjiaoshou,shandongshengnongkeyuanliuyaoboyanjiuyuanyijizhongkeyuanhuananzhiwuyuangongliangfuyanjiuyuandenghezuozhecanyulebufengongzuo。

(供稿: 食品学院)
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