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Updated: May 6, 2026

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用甲基纳米颗粒填充的奇托桑包装材料的制造和在冷藏牛肉中使用

Donghui Li1, Ziyuan Zhou1, Shilin Liu1,2

  • 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.

Journal of the science of food and agriculture
|August 28, 2025
PubMed
概括

将甲 (CA) 和贝 (SHL) 纳米颗粒纳入酸盐 (CS) 薄膜,以创建先进的食品包装. 这种新型的CA-SHL纳米颗粒填充的CS涂层显著提高了牛肉的保存效果,延长了其保质期.

关键词:
抗菌性质基托桑的使用精油的使用不透明的使用期限

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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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