来源:《Grain & Oil Science and Technology》2019年第01期  作者:Satyavani Kaliamurthi;Gurudeeban Selvaraj;Lifen Hou;Zhao Li;Yongkai Wei;Keren Gu;Dongqing Wei;
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Synergism of essential oils with lipid based nanocarriers: emerging trends in preservation of grains and related food products

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Grains are one of the major food staples in the world. The cereal grains are easily susceptible to damage by moisture content, flour beetles and food pathogens during storage, harvesting and post harvesting. Food preservative techniques namely drying, freezing, and dehydration, acquire little advantages. However, they cause few undesirable alterations in the organoleptic and nutritional properties of the preserved food items. Therefore, there is a continuous search for new preservation technique(本文共计6页)......[继续阅读本文]

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