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Updated: Jul 18, 2026

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通过使用低压冷等离子技术提高黑色粘性大米的质量

Kamonporn Panngom1, Patpen Penjumras2, Wasinee Panjan1

  • 1Basic Science Group, Maejo University Phrae Campus, Rong Kwang, Phrae, 54140 Thailand.

Journal of food science and technology
|March 20, 2025
PubMed
概括

低压冷血治疗改善了黑质大米的质量. 血增强了水的吸收,通过改变表面结构来软化谷物,保持营养价值.

关键词:
安东基亚氨基酸是一种安东基亚氨基酸.黑色粘性大米是一种质大米.的特性 的特性低压冷等离子体低压冷等离子体

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Radiation and filtration are essential tools for microbial control, targeting microorganisms through distinct mechanisms. Radiation eliminates microbes by damaging their DNA, either killing them or inhibiting their growth. Based on wavelength, radiation is classified into two types: nonionizing and ionizing radiation.Non-ionizing radiation, such as UV radiation (200–400 nm), is absorbed by DNA, causing defects that effectively disinfect surfaces, air, and water, including safety cabinets.