| 食品玻璃化保存的研究进展 |
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| 引用本文： | 徐海峰,刘宝林,高志新,宋晓燕.食品玻璃化保存的研究进展[J].低温与超导,2010,38(10). |
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| 作者姓名： | 徐海峰 刘宝林 高志新 宋晓燕 |
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| 作者单位： | 上海理工大学生物系统热科学研究所,上海,200093 |
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| 基金项目： | 国家自然科学基金，教育部新世纪优秀人才计划，上海市东方学者计划资助 |
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| 摘 要： | 简单介绍了玻璃化转变的基本理论,通过阐述玻璃化保存在水产品、速冻水果及速冻面制品中的应用来说明食品玻璃化保存的研究现状,并对目前食品的玻璃化保存所存在的主要问题进行了探讨。
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| 关 键 词： | 食品 玻璃化 水产品 速冻 面制品 |
Research progress on the vitrificationp preservation of food |
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| Xu Haifeng,Liu Baolin,Gao Zhixin,Song Xiaoyan.Research progress on the vitrificationp preservation of food[J].Cryogenics and Superconductivity,2010,38(10). |
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| Authors: | Xu Haifeng Liu Baolin Gao Zhixin Song Xiaoyan |
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| Institution: | Xu Haifeng,Liu Baolin,Gao Zhixin,Song Xiaoyan(Institute of Biothermal Science,Shanghai University for Science and Technology,Shanghai 200093,China) |
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| Abstract: | The basic theory of vitrification was briefly reviewed in this paper.The present research on vitrification preservation of food was illustrated through the introduction of the vitrification preservation in aquatic products,quick-frozen fruits and quick-frozen flour products,and the main problems existing in the present research status of vitrification preservation of food are discussed. |
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| Keywords: | Food Vitrification Aquatic products Quick-frozen Flour products |
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