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超吸收,抗菌和抗氧化纳米纤维素气凝:制备,表征和在牛肉保存中应用

Kejin Yu1, Lina Yang1, Ning Zhang1

  • 1College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning, 121013, China.

Food chemistry
|November 30, 2024
PubMed
概括

一个新的大豆纳米纤维素气凝片与聚乙醇,乳清蛋白和肉油有效保存牛肉. 这种食品防腐材料通过抑制细菌和氧化,将牛肉的保质期从4天延长到12天.

关键词:
牛肉保存方法 牛肉保存方法肉 ?? 精油 肉 ?? 精油机械性质 机械性质纳米纤维素气凝是一种纳米纤维素气凝.这是一种超吸收性超吸收性.

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