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Updated: Jun 25, 2026

Bridging the Bio-Electronic Interface with Biofabrication
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开发含有细菌纤维素纳米纤维和银纳米颗粒的活性奇托薄膜,用于面包包装

Jalal Sadeghizadeh Yazdi1,2, Mahdieh Salari3, Mohammad Hasan Ehrampoush4

  • 1Department of Food Science and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran.

Food science & nutrition
|October 31, 2024
PubMed
概括

这项研究开发了一种基于酸盐的活性涂层,配有细菌纤维素纳米纤维和银纳米颗粒,以延长面包的保质期. 活性包装显著改善了微生物安全性和保持水分,将保质期延长到38天.

关键词:
在Ag纳米颗粒上.活体包装是一种活跃的包装.纤维素纳米纤维的纳米纤维.基多酸盐的使用方法小麦面包,小麦面包,小麦面包

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