Functional characteristics improvement by structural modification of hydroxypropyl methylcellulose modified polyvinyl alcohol films incorporating roselle anthocyanins for shrimp freshness monitoring.

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作者： Jiayin,Huang ^[1] ; Meiyu,Chen ^[1] ; Yaqi,Zhou ^[1] ; Yuan,Li ^[1] ; Yaqin,Hu ^[2]

作者单位： College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China. ^[1] College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China. Electronic address: yqhu@zju.edu.cn. ^[2]

关键词 Freshness monitoring Functional characteristics improvement Intelligent packaging

主题词动物(Animals);花青苷类(Anthocyanins);食品保存(Food Preservation);膜, 人工(Membranes, Artificial);对虾科(Penaeidae);聚乙烯乙醇(Polyvinyl Alcohol);贝类(Shellfish)

DOI 10.1016/j.ijbiomac.2020.06.156

PMID 32569695

发布时间 2021-03-25

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准确一般字义偏差语意偏离译文作用小提交