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題名:SiO₂-AITC抗菌粒子製備條件之探討
書刊名:民生論叢
作者:劉佳玲 引用關係李佩穎
作者(外文):Liu, Chia-lingLi, Pei-ying
出版日期:2016
卷期:12
頁次:頁19-30
主題關鍵詞:異硫氰酸烯丙酯二氧化矽抗菌微粒釋放量食品包裝Ally isothiocyanateSilicaAntimicrobial particlesRelease amountFood packaging
原始連結:連回原系統網址new window
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  • 被引用次數被引用次數:期刊(0) 博士論文(0) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:0
  • 共同引用共同引用:0
  • 點閱點閱:7
期刊論文
1.Chacon, Pedro A.、Buffo, Roberto A.、Holley, Richard A.(2006)。Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli 0157: H7 in refrigerated, nitrogen packed, finely chopped beef。International Journal of Food Microbiology,107,231-237。  new window
2.Han, J.、Castell-Perez, M. E.、Moreira, R. G.(2007)。The influence of electron beam irradiation of antimicrobial-coated LDPE/polyamide films on antimicrobial activity and film properties。LWT,40,1545-1554。  new window
3.Pranoto, Y.、Rakshit, S. K.、Salokhe, V. M.(2005)。Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin。LWT,38,859-865。  new window
4.Rojas-Graü, M. A.、Avena-Bustillos, R. J.、Carl Olsen, M. F.、Henika, P. R.、Olga, M. B.、Zhongli, P.、McHugh, T. H.(2007)。Effects of Plant Essential Oils and Oil Compounds on Mechanical, Barrier and Antimicrobial Properties of Alginate-Apple Puree Edible Films。Journal of Food Engineering,81,634-641。  new window
5.Ko, J. A.、Kim, W. Y.、Park, H. J.(2012)。Effects of mieroencapsulated Ally isothiocyanate (AITC) on the extension of the shelf-life of Kimchi。International Journal of Food Microbiology,153,92-98。  new window
6.Park, S. Y.、Barton, M.、Pendleton, P.(2012)。Controlled release of allyl isothiocyanate for bacteria growth management。Food Control,23,478-484。  new window
7.Raouche, S.(2011)。Combined effect of high pressure treatment and anti-microbial bio-sourced materials on microorganisms' growth in model food during storage。Innovative Food Science and Emerging Technologies,12,426-434。  new window
8.Li, X.、Jin, Z.、Wang, J.(2007)。Complexation of ally isothiocyanate by α- and ß-cyclodextrin and its controlled release characteristics。Food Chemistry,103,461-466。  new window
 
 
 
 
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