Citation: | Gulnazar Sireyil, HUANG Wenshu, Alida Sultanmamat, et al. Optimization of the Formulation of Compound Preservatives in Onion Paste Nang by Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(14): 283−292. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100313. |
[1] |
安尼瓦尔·哈斯木. 馕坑与馕文化漫谈[J]. 新疆地方志,2017(2):53−58. [Anniwalhasmu. Nang, Nang pit and Nang culture[J]. Xinjiang Local Chronicles,2017(2):53−58. doi: 10.3969/j.issn.1004-1826.2017.02.028
Anniwalhasmu. Nang, Nang pit and Nang culture [J]. Xinjiang local chronicles, 2017 (2): 53-58. doi: 10.3969/j.issn.1004-1826.2017.02.028
|
[2] |
张越, 李秋爽, 梁建芬. 面包防腐技术研究进展[J]. 食品科技,2021,46(4):127−132. [ZHANG Yue, LI Qiushuang, LIANG Jianfen. Research progress of bread preservative technology[J]. Food Science and Technology,2021,46(4):127−132.
ZHANG Yue, LI Qiushuang, LIANG Jianfen. Research progress of bread preservative technology[J]. Food science and technology, 2021, 46(4): 127-132.
|
[3] |
周雪. 乳酸菌发酵剂在汉堡面包防腐中的应用[D]. 哈尔滨: 东北农业大学, 2020.
ZHOU Xue. Application of lactic acid bacteria starter in hamburger bread preservation[D]. Harbin: Northeast Agricultural University, 2020.
|
[4] |
李丹丹, 王涛涛, 彭业芳, 等. 紫薯色素与防腐剂复配抑菌作用研究[J]. 中国食品添加剂, 2012(6): 174-180.
LI Dandan, WANG Taotao, PENG Yefang, et al. Study on antibacterial effect of purple potato pigment and preservative[J]. China Food Additives, 2012(6): 174-180.
|
[5] |
European Committee for Antimicrobial Susceptiility Testing (EUCAST) of the European Society of Clinical Microbiol-ogy and Infectious Diseases (ESCMID). Terminology relating to methods for the determination of susceptibility of bacteria to antimicrobial agents[J]. Clinical Microbiology and Infection,2000,6(9):503−508. doi: 10.1046/j.1469-0691.2000.00149.x
|
[6] |
刘天意. 食品防腐剂苯甲酸钠的作用机理、毒性及其检测方法综述[J]. 现代食品,2020(7):32−34. [LIU Tianyi. Review of action mechanism, toxicity and detection methods of food preservative sodium benzoate[J]. Modern Food,2020(7):32−34.
LIU Tianyi. Review of action mechanism, toxicity and detection methods of food preservative sodium benzoate[J]. Modern Food, 2020(7): 32-34.
|
[7] |
赵芸. 添加不同防腐剂奶酪酱在贮藏期内品质变化规律及货架期预测[J]. 中国酿造,2021,40(8):211−214. [ZHAO Yun. Quality change law and shelf life prediction of cheese sauce with different preservatives during storage[J]. China Brewing,2021,40(8):211−214. doi: 10.11882/j.issn.0254-5071.2021.08.038
ZHAO Yun. Quality change law and shelf life prediction of cheese sauce with different preservatives during storage[J]. China Brewing, 2021, 40(8): 211-214. doi: 10.11882/j.issn.0254-5071.2021.08.038
|
[8] |
豆康宁, 白春启, 王飞. 面包防腐剂对酵母发酵力的影响研究[J]. 中国食品添加剂,2014(1):116−119. [DOU Kangning, BAI Chunqi, WANG Fei. Study on the effect of bread preservatives on yeast fermentation[J]. China Food Additives,2014(1):116−119. doi: 10.3969/j.issn.1006-2513.2014.01.011
DOU Kangning, BAI Chunqi, WANG Fei. Study on the effect of bread preservatives on yeast fermentation[J]. China Food Additives, 2014(1): 116-119. doi: 10.3969/j.issn.1006-2513.2014.01.011
|
[9] |
张攀先, 叶盛德, 周斌. 复配防腐剂在蒸蛋糕中的应用研究[J]. 中国食品添加剂,2018(3):131−136. [ZHANG Panxian, YE Shengde, ZHOU Bin. Application of compound preservatives in steamed cake[J]. China Food Additives,2018(3):131−136. doi: 10.3969/j.issn.1006-2513.2018.03.013
ZHANG Panxian, YE Shengde, ZHOU Bin. Application of compound preservatives in steamed cake[J]. China Food Additives, 2018(3): 131-136. doi: 10.3969/j.issn.1006-2513.2018.03.013
|
[10] |
李柯欣, 江燕竹, 覃平, 等. 纳他霉素在月饼中抑菌防腐的研究[J]. 中国食品添加剂,2016(3):138−142. [LI Kexin, JIANG Yanzhu, QIN Ping, et al. Study on bacteriostasis and antisepsis of natamycin in moon cake[J]. China Food Additives,2016(3):138−142. doi: 10.3969/j.issn.1006-2513.2016.03.015
LI Kexin, JIANG Yanzhu, QIN Ping, et al. Study on bacteriostasis and antisepsis of natamycin in moon cake[J]. China Food Additives, 2016(3): 138-142. doi: 10.3969/j.issn.1006-2513.2016.03.015
|
[11] |
覃平. 纳他霉素在焙烤食品中抑菌防腐的研究[D]. 成都: 西华大学, 2015.
QIN Ping. Study on bacteriostasis and antisepsis of natamycin in baked food[D]. Chengdu: Xihua University, 2015.
|
[12] |
邵源. 延长馒头保质期措施的研究和实施[D]. 郑州: 河南工业大学, 2014.
SHAO yuan. Research and implementation of measures to extend the shelf life of steamed bread[D]. Zhengzhou: Henan University of Technology, 2014.
|
[13] |
CARLOS LUZ, LORENARODRIGUEZ, RAFFAELE ROMANO, et al. A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder[J]. International Journal of Dairy Technology, 2020 (1): 88-97.
|
[14] |
SUN Q, LI J M, SUN Y, et al. The antifungal effects of cinnamaldehyde against Aspergillus niger and its application in bread preservation[J]. Food Chemistry,2020,317:126405. doi: 10.1016/j.foodchem.2020.126405
|
[15] |
潘焰琼. 食品添加剂的使用对食品安全的影响及应对措施[J]. 食品安全导刊,2019(15):56,63. [PAN Yanqiong. Impact of the use of food additives on food safety and countermeasures[J]. Food Safety Guide,2019(15):56,63.
PAN Yanqiong. Impact of the use of food additives on food safety and countermeasures[J]. Food Safety Guide, 2019(15): 56, 63.
|
[16] |
中华人民共和国卫生部. GB/T 4789.2-2010. 食品微生物学检验菌落总数测定[S]. 北京: 中国标准出版社, 2010.
Ministry of Health, PRC. GB/T 4789.2-2010. Microbiological examination of food-Determination of total bacterial count[S]. Beijing: China Standard Press, 2010.
|
[17] |
中华人民共和国卫生部. GB/T 4789.15-2010. 食品安全国家标准食品微生物学检验霉菌和酵母计数[S]. 北京: 中国标准出版社, 2010.
Ministry of Health, PRC. GB/T 4789.15-2010. National standard for food safety microbiological examination of food mould and yeast counts[S]. Beijing: China Standard Press, 2010.
|
[18] |
周文利. 不同处理方法对蒲城椽头馍保鲜效果的研究[D]. 咸阳: 西北农林科技大学, 2017.
ZHOU Wenli. Study on the fresh-keeping effect of different treatment methods on Pucheng rafter steamed bun [D]. Xianyang: Northwest A&F University, 2017.
|
[19] |
吴超, 王江琴. 壳聚糖、ε-聚赖氨酸及山梨酸钾对杨梅的保鲜效果研究[J]. 现代食品, 2021(21): 91-97.
WU Chao, WANG Jiangqin. Chitosan ε- study on the fresh-keeping effect of polylysine and potassium sorbate on Myrica rubra[J]. Modern Food, 2021(21): 91-97.
|
[20] |
李丹丹. 响应面法优化紫薯花色苷与防腐剂复配抑菌作用研究[D]. 南昌: 南昌大学, 2013.
LI Dandan. Optimization of bacteriostatic effect of purple potato anthocyanins and preservatives by response surface methodology[D]. Nanchang: Nanchang University, 2013.
|
[21] |
荆亚玲, 闫立江, 岳桂云. 食品防腐剂复配形式在面包中的防腐应用研究[J]. 中国食品添加剂,2010(2):197−200. [JING Yaling, YAN Lijiang, YUE Guiyun. Study on the application of food preservatives in bread[J]. China Food Additives,2010(2):197−200. doi: 10.3969/j.issn.1006-2513.2010.02.039
JING Yaling, YAN Lijiang, YUE Guiyun. Study on the application of food preservatives in bread [J]. China Food Additives, 2010(2): 197-200. doi: 10.3969/j.issn.1006-2513.2010.02.039
|
[22] |
胡秀雪, 秦秀芳, 诸天庆, 等. 化学合成食品防腐剂的进展[J]. 化工管理,2021(22):60−61. [HU Xiuxue, QIN Xiufang, ZHU Tianqing, et al. Progress in chemical synthesis of food preservatives[J]. Chemical Management,2021(22):60−61.
HU Xiuxue, QIN Xiufang, ZHU Tianqing, et al. Progress in chemical synthesis of food preservatives [J]. Chemical Management, 2021 (22): 60-61.
|
[23] |
中华人民共和国国家卫生和计划生育委员会. GB 7099-2015. 食品安全国家标准糕点, 面包[S]. 北京: 中国标准出版社, 2015.
State health and Family Planning Commission of the People's Republic of China. GB 7099-2015. National food safety standard pastry, bread [S]. Beijing: China Standard Press, 2015.
|
[24] |
闫国胜, 薛向阳, 李彦军. 双乙酸钠的特性及其在肉制品中的应用[J]. 肉类工业,2006(1):1−2. [YAN Guosheng, XUE Xiangyang, LI Yanjun. Characteristics of sodium diacetate and its application in meat products[J]. Meat Industry,2006(1):1−2. doi: 10.3969/j.issn.1008-5467.2006.01.001
YAN Guosheng, XUE Xiangyang, LI Yanjun. Characteristics of sodium diacetate and its application in meat products[J]. Meat Industry, 2006(1): 1-2. doi: 10.3969/j.issn.1008-5467.2006.01.001
|
[25] |
徐梅, 秦丽娟, 宋贤良, 等. 不同防腐剂对盐焗鸡制品的抑菌性能及品质的影响[J]. 食品工业科技,2016,37(24):333−354. [XU Mei, QIN Lijuan, SONG Xianliang, et al. Effects of different preservatives on antibacterial properties and quality of salt baked chicken products[J]. Food Industry Science and Technology,2016,37(24):333−354.
XU Mei, QIN Lijuan, SONG Xianliang, et al. Effects of different preservatives on antibacterial properties and quality of salt baked chicken products[J]. Food Industry Science and Technology, 2016, 37(24): 333-354.
|
[26] |
巴都马拉, 贾月梅. 食品添加剂丙酸钙的生产工艺优化研究[J]. 中国食品,2021(8):104. [Badumala, JIA Yuemei. Study on production process optimization of food additive calcium propionate[J]. China Food,2021(8):104. doi: 10.3969/j.issn.1000-1085.2021.08.044
Badumala, JIA Yuemei. Study on production process optimization of food additive calcium propionate [J]. China Food, 2021(8): 104. doi: 10.3969/j.issn.1000-1085.2021.08.044
|
[27] |
马智刚, 刘长虹, 张梅. 食品抗菌添加剂对馒头面团发酵的影响[J]. 食品与发酵工业,2004(4):83−85. [MA Zhigang, LIU Changhong, ZHANG Mei. Effect of food antibacterial additives on steamed bread dough fermentation[J]. Food and Fermentation Industry,2004(4):83−85. doi: 10.3321/j.issn:0253-990X.2004.04.020
MA Zhigang, LIU Changhong, ZHANG Mei. Effect of food antibacterial additives on steamed bread dough fermentation[J]. Food and Fermentation Industry, 2004 (4): 83-85. doi: 10.3321/j.issn:0253-990X.2004.04.020
|
[28] |
王明. 防腐剂在熟肉制品保藏中的应用研究[D]. 成都: 西华大学, 2016.
WANG Ming. Study on the application of preservatives in the preservation of cooked meat products [D]. Chengdu: Xihua University, 2016.
|
[29] |
彭家泽. 脱氢醋酸钠及其复配形式在食品中的防腐应用研究[J]. 中国食品添加剂,2007(增刊ement):253−257. [PENG Jiaze. Study on antiseptic application of sodium dehydroacetate and its compound forms in food[J]. China Food Additives,2007(Supplement):253−257.
PENG Jiaze. Study on antiseptic application of sodium dehydroacetate and its compound forms in food[J]. China food additives, 2007(Supplement): 253-257.
|
[30] |
YANG Sha, SHAN Changsong, XU Yongqiang, et al. Dissimilarity in sensory attributes, shelf life and spoilage bacterial and fungal microbiota of industrial-scale wet starch noodles induced by different preservatives and temperature[J]. Food Research International,2021,140:109980−109980. doi: 10.1016/j.foodres.2020.109980
|
[31] |
Q/XBJ 1-2019鲜百吉生物技术(东莞)有限公司企业标准外控型食品保鲜剂[S]. 北京: 中国标准出版社, 2019.
Q/XBJ 1-2019 Xianbaiji Biotechnology (Dongguan) Co., Ltd. enterprise standard external control food preservative [S]. Beijing: China Standards Press, 2019.
|
[32] |
张辉, 张娜娜, 马丽, 等. 响应面法优化大麦苗叶绿素提取工艺[J]. 食品科学, 2014, 35(2): 75−80.
ZHANG Hui, ZHANG Nana, MA Li, et al. Optimization of chlorophyll extraction process of barley seedlings by response surface methodology[J]. Food Science, 2014, 35 (2): 75−80.
|
[33] |
杨雪飞, 袁蓓蕾, 罗水忠, 等. 品质改良剂对复合杂粮面包粉流变学特性的影响[J]. 食品科学,2015,36(11):75−80. [YANG Xuefei, YUAN Beilei, LUO Shuizhong, et al. Effect of quality improvers on rheological properties of composite coarse grain bread flour[J]. Food Science,2015,36(11):75−80. doi: 10.7506/spkx1002-6630-201511015
YANG Xuefei, YUAN Beilei, LUO Shuizhong, et al. Effect of quality improvers on rheological properties of composite coarse grain bread flour[J]. Food Science, 2015, 36 (11): 75-80. doi: 10.7506/spkx1002-6630-201511015
|
1. |
陈雪花,陈建平,罗宝浈,李佳睿,李瑞,刘晓菲,宋兵兵,钟赛意. 硫酸软骨素纳米硒的结构表征及其对Hela细胞迁移和侵袭的影响. 食品与发酵工业. 2024(03): 73-79 .
![]() | |
2. |
赵猛,丁子康,李欣悦,王晓梅,胡祖广,张忠山. 低分子量坛紫菜多糖纳米硒的制备、表征及其体外抗氧化活性. 食品工业科技. 2024(23): 170-178 .
![]() | |
3. |
向东,朱玉昌,周大寨,李爽. 含硒活性物质研发技术进展. 山东化工. 2023(05): 66-69+77 .
![]() | |
4. |
王鑫,周卓,王峙力,修伟业,罗钰,马永强. 硒化甜玉米芯多糖对非酶糖基化的抑制作用. 食品工业科技. 2023(19): 17-23 .
![]() | |
5. |
徐孝楠,马浩迪,续炎,李璇,覃智,权春善,张丽影. 耐硒海洋菌株的筛选、鉴定及其产纳米硒的抗菌活性. 食品工业科技. 2023(24): 152-158 .
![]() | |
6. |
陈博文,陈建平,黄文浩,钟赛意,李瑞,宋兵兵,刘晓菲,汪卓. 岩藻多糖纳米硒的制备及其抑制肿瘤细胞增殖的研究. 天然产物研究与开发. 2023(12): 2117-2126 .
![]() | |
7. |
向文杰,殷彩桥,黄慧,陈婷. 硒及硒化合物对食管癌作用机制研究进展. 社区医学杂志. 2022(22): 1295-1300 .
![]() |