果蔬可食性涂膜剂结构组分与功能的研究进展

被引：8

作者：

张阿珊 ^{[1
]}

曾荣 ^{[2
]}

陈金印 ^{[1
]}

机构：

[1] 江西农业大学

[2] 佛山科学技术学院

来源：

食品与发酵工业 | 2011年 / 37卷 / 04期

关键词：

可食性涂膜; 果蔬; 多糖类膜; 蛋白质膜; 脂质膜; 添加剂;

D O I：

10.13995/j.cnki.11-1802/ts.2011.04.044

中图分类号：

TS255.3 [果蔬加工与保藏];

学科分类号：

摘要：

随着人们绿色消费和环保意识的增强,可食性涂膜剂成了国内外学者研究的热点,其添加剂成分也向天然、可食的方向发展。文中综述了果蔬可食性涂膜剂结构组分与功能的研究进展,包括多糖类膜、蛋白质膜和脂质膜,以及添加于可食性涂膜剂中的抗氧化剂、杀菌剂和其他助剂的研究情况。

引用

页码：172 / 177

页数：6

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