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Updated: Jul 9, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
07:07

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Published on: April 7, 2017

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开发具有抗微生物活性的PLA-PVA/LZ纤维素,并将其应用于即时米的保存

Qian Han1, Shihui Liu1, Xiaoling Huang1

  • 1School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.

Food chemistry: X
|February 18, 2026
PubMed
概括

这项研究使用酶 (LZ) 和纤维素制造了一种抗菌,用聚乳酸 (PLA) 增强. 这种新材料有效地抑制了细菌的生长,并延长了米等易腐食品的保质期.

关键词:
抗菌机制是一种抗菌机制.抗菌包装是一种抗菌包装.可生物降解的材料.纤维素纤维素是一种纤维素.立即煮熟的米饭即将煮熟.

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