食品保鲜剂

漂白胶成为生产食品保鲜剂的上好绿色原料，红色素成为口红等化妆用品及食品调色剂的首选绿色原料等等。

Bleaching gel into the production of enclosed green food preservative materials , such as red pigment as cosmetics and food lipstick toner preferred green materials and so on .

中草药食品保鲜剂发展应用概况

Development and application of Chinese herb medicine in the food fresh - keeping

吸氧型食品保鲜剂的机理和应用

The mechanism of oxygen - absorbing type fresh - keeping agent and its application

食品保鲜剂在冷却肉保鲜中的应用进展

Application of antistaling agent on chilled meat

介绍多聚磷酸作为4羧酸噻唑与邻苯二胺溶剂兼脱水剂，合成噻苯咪唑&食品保鲜剂的方法。

This paper introduced the method that the thiabendazole was synthesized by polyphosphoric acid as solvent .

鲜花水果保鲜剂的研制多聚磷酸为助剂合成食品保鲜剂

PREPARATION OF FRESH PRESERVATION FOR FLOWERS AND FRUIT Development on the Synthesis of Preservative for Food with Polyphosphoric Acid as Solvent

它同样可被用作食品保鲜剂和饲料添加剂，随着对其研究的深入，可以相信猪防御素将在动物养殖、疾病预防和提高畜产品品质等方面发挥更大作用。

With the further study on PBD-1 , it would play more important role in animal breeding , illness prevention and quality of livestock products .

本文概述了食品保鲜剂在冷却肉保鲜方面的应用现状，阐述了化学防腐剂及天然防腐剂对冷却肉保鲜的原理及使用情况，为食品保鲜剂在冷却肉保鲜中的应用提供了一定的参考依据。

This paper briefly introduced the application of antistaling agent on chilled meat , and expounded the principle and the application of chemical antistaling agent and natural antistaling agent .

天然食品防腐保鲜剂的发展现状及前景

The Present Situation and Prospect of Nature Food Antiseptic and Preservation Agent

中性食品防腐保鲜剂防腐效果的研究

Study on antiseptic effect of neutral food preservative antistaling agent

固载二氧化氯食品防霉保鲜剂的释放特性及其应用研究

Study on release specialties and application of chlorine dioxide absorbed in carrier as anti-mildew and antiseptic agent

进而对我国天然食品防腐保鲜剂的发展前景进行了展望。

Furthermore , the prospect and developing trend of nature food antiseptic and preservation agent is discussed .

综述了食品防腐保鲜剂的种类、作用机理、应用及发展趋势，介绍了几种新型食品防腐保鲜剂。

In this paper , the category , mechanism , application and developing trend of food antistaling agent and preservatives are summarized , and several novel food antistaling agents and preservatives are introduced .

本文研究了四种中性食品防腐保鲜剂在甜牛乳饮料和豆沙月饼中的防腐效果，考察了添加防腐保鲜剂后产品的菌落总数、酸度及感官变化情况。

This paper studied the antiseptic effect of four kinds of neutral food preserve antistaling agents on sweet milk drink and bean paste moon cake . The changes of bacterial colony count , acidity and sense were seen about after being used preservative antistaling agent .

实验结果表明：在甜牛乳饮料中使用绿色食品护色保鲜剂，经100℃30min杀菌后，常温保存31天菌落总数、酸度未超标，无明显絮凝；

The experiment result indicated that the bacterial colony count and acidity had not exceed the standard and obvious flocculate with using the green food color retention antistaling agent on sweet milk drink which was sterilized at 100 ℃ for 30 minutes and preserved at normal temperature for 31 days .