[1]李兴军.冷等离子技术在粮食行业的应用研究进展[J].粮食问题研究,2018,(03):32-37.
 [J].SAMSON,2018,(03):32-37.
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冷等离子技术在粮食行业的应用研究进展(/HTML)
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粮食问题研究[ISSN:1003-2576/CN:51-1058/F]

卷:
期数:
2018年03期
页码:
32-37
栏目:
产业发展
出版日期:
2018-05-28

文章信息/Info

作者:
李兴军
国家粮食局科学研究院
关键词:
冷等离子技术非热加工淀粉修饰米饭蒸煮表面刻蚀
文献标志码:
A
摘要:
冷等离子(CP)技术近几年被证明为食品脱毒和货架期延长的有效替代技术。本文综述了CP技术在粮食行业的研究进展,包括提高谷物种子发芽率、修饰谷物和薯类淀粉及减少大米饭的蒸煮时间,并归纳CP化学独特性及作用底物的可能机制。指出在分子水平要深入分析CP活性种类与粮食各成分之间的相互作用,优化CP处理条件以消除对粮食及加工品感官、化学、营养及功能特性的负影响。

参考文献/References:


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更新日期/Last Update: 2018-05-28