天然食品防腐剂的应用进展  

THE DEVELOPMENT AND APPLICATION OF NATURAL FOOD PRESERVATIVES

作　　者：闫雪[1] 姚卫蓉[1] 钱和[1] 

机构地区：[1]江南大学食品学院教育部功能食品工程研究中心,无锡214036

出　　处：《食品研究与开发》2005年第1期140-142,共3页Food Research and Development

摘　　要：阐述了近年来食品生产过程中实际应用的微生物源、动物源和植物源食品天然防腐剂。旨在为推广天然食品防腐剂,保证食品安全,保护消费者切身利益提供指导。The contemporary development and application creatural,botanic and microbial of natural food reservative were overviewed and analyzed. Based on the current situation of preservative utilization in food production. It was projected in order to improve the safety of food products in China and broad utilization of natural food preservative.

关 键 词：天然食品防腐剂 应用进展 食品天然防腐剂 微生物源 生产过程 食品安全 植物源 动物源 消费者 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]