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Effect of sustained-release tea tree essential oil solid preservative on fresh-cut pineapple storage quality in modified atmospheres packaging.

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第一作者： Yuqing,Tian

第一单位： State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.

作者： Yuqing,Tian ^[1] ; Lei,Zhou ^[2] ; Junping,Liu ^[3] ; Kaibo,Yu ^[1] ; Wenzhi,Yu ^[1] ; Hongwei,Jiang ^[1] ; Junzhen,Zhong ^[1] ; Liqiang,Zou ^[1] ; Wei,Liu ^[4]

作者单位： State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. ^[1] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: ncuskzhoulei@163.com. ^[2] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: ljpfood@163.com. ^[3] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China. ^[4]

关键词 Antioxidant capacity Carboxymethylcellulose sodium (PubChem CID: 6328154)Fresh-cut pineapple Modified atmospheres packaging Nano SiO(2) (Pub Chem CID: 24261)Solid preservative Soluble starch (PubChem CID: 51003661)Sustained-release Tea tree essential oil Tea tree essential oil (PubChem CID: 22833361)

医学主题词凤梨属(Ananas);抗氧化剂(Antioxidants);大气(Atmosphere);迟效制剂(Delayed-Action Preparations);食品包装(Food Packaging);二氧化硅(Silicon Dioxide);茶树油(Tea Tree Oil)

DOI 10.1016/j.foodchem.2023.135898

PMID 36934707

发布时间 2023-04-07

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准确一般字义偏差语意偏离译文作用小提交