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海南大学食品科学与工程学院吴龙副教授在TOP期刊《Critical Reviews in Food Science and Nutrition》合作发表综述论文(图)
海南大学食品科学与工程学院 吴龙 Critical Reviews in Food Science and Nutrition 食品添加剂
2021/7/8
近日,海南大学食品科学与工程学院吴龙副教授与香港中文大学刘国珍教授合作,在食品科技领域国际顶级期刊《Critical Reviews in Food Science and Nutrition》(中科院1区TOP期刊,IF=11.176)上发表综述文章“Food additives: From functions to analytical methods”。该研究对食品添加剂的分析检测技术的选择...
Production of Oligosaccharides as Promising New Food Additive Generation
oligosaccharides prebiotics food preservative
2009/3/9
Recent research in the area of carbohydrate food ingredients has shown the efficiency of oligosaccharides when they are used as prebiotics or biopreservatives. Considering the former, they have variou...
Polyphenols as Natural Food Pigments: Changes During Food Processing
Polyphenols Natural Food Pigments
2008/11/26
The colors of the foods and beverages contribute not only to their appearance but also to their agreeableness, which linked to both taste and flavor. Polyphenols, particularly flavonoids, are importan...