Quality and microbial diversity of homemade bread packaged in cinnamaldehyde loaded poly(lactic acid)/konjac glucomannan/wheat gluten bilayer film during storage.

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第一作者： Li,Wang

第一单位： College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, PR China.

作者： Li,Wang ^[1] ; Yishu,Zhang ^[2] ; Qinhui,Xing ^[3] ; Jingge,Xu ^[2] ; Li,Li ^[4]

作者单位： College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, PR China. ^[1] College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China. ^[2] New Hope Group Co., Ltd, Chengdu 610041, PR China. ^[3] College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China. Electronic address: l-li@shou.edu.cn. ^[4]

关键词 Active bilayer packaging Bread product Cinnamaldehyde Fermentation time Food preservation Microbial diversity

主题词面包(Bread);小麦属(Triticum);抗真菌药(Antifungal Agents);多酯类(Polyesters);谷蛋白类(Glutens);真菌(Fungi)

DOI 10.1016/j.foodchem.2022.134259

PMID 36137378

发布时间 2022-10-27

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准确一般字义偏差语意偏离译文作用小提交