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2025, 08, v.38 8-15+29
不同抗氧化技术延缓杂粮及其制品脂质氧化的研究进展
基金项目(Foundation): 北京市农林科学院青年科技人才国际合作基地建设项目(2024-03);北京市农林科学院改革与发展基金专项(GGFA2024-02)
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摘要:

综述了抗氧化剂,加工技术如过热蒸汽、射频加热技术、高能电子束辐照法、微胶囊化技术以及包装技术如真空包装、气调包装、释放控制包装、活性包装、智能包装在延缓杂粮脂质氧化中的应用进展,旨在为保持杂粮及其制品的品质和延长保质期提供技术支撑。

Abstract:

The application progress of antioxidants, processing technologies such as superheated steam, radio frequency heating technology, high-energy electron beam irradiation, microencapsulation technology, and packaging technologies such as vacuum packaging, air-conditioned packaging, release control packaging, active packaging and intelligent packaging in delaying lipid oxidation of coarse cereals were reviewed, in order to provide technical support for maintaining the quality and extending the shelf life of coarse cereals and their products.

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基本信息:

中图分类号:TS213

引用信息:

[1]刘晓龙,王俊娟,张丽珍,等.不同抗氧化技术延缓杂粮及其制品脂质氧化的研究进展[J].粮食与油脂,2025,38(08):8-15+29.

基金信息:

北京市农林科学院青年科技人才国际合作基地建设项目(2024-03);北京市农林科学院改革与发展基金专项(GGFA2024-02)

投稿时间:

2024-11-30

投稿日期(年):

2024

终审时间:

2025-07-02

终审日期(年):

2025

修回时间:

2025-07-04

审稿周期(年):

1

发布时间:

2025-08-10

出版时间:

2025-08-10

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