绿色食品添加剂
绿色食品添加剂-
绿色食品添加剂的研究与发展
Research and Development of Green Foods Additive
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脂肪氧合酶广泛存在于植物、微生物中，具有强筋和漂白的作用，能够作为面粉改良剂溴酸钾和过氧化苯甲酰的潜在替代物，因而成为目前绿色食品添加剂研究开发方面的热点。
Lipoxygenase that extensively exists in plants and microorganisms and has the role of gluten and bleaching can be used as flour improver ( potassium bromate ) and potential alternatives of benzoyl peroxide . Thus , it becomes the hot spot of research and development about green food additives .