Molecular Mechanisms of Bioprotection Process by Trehalose

被引：2
|
作者：
Magazu, S. [1 ]
Migliardo, F. [1 ,2 ]
机构：
[1] Univ Messina, Dept Phys, I-98166 Messina, Italy
[2] Univ Lille 1, CNRS, Lab Dynam & Struct Materiaux Mol, UMR 8024, F-59655 Villeneuve Dascq, France
来源：
CURRENT NUTRITION & FOOD SCIENCE | 2010年 / 6卷 / 03期
关键词：
Trehalose; food stabilization; freeze-drying; vegetables; meat; thermal stress;
D O I：
10.2174/157340110792389181
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
One of the most serious problems in food science, strictly linked to public health, is answering to the increasing consumer demand about high quality, fresh appearance and convenient products with natural flavour and an extended shelf-life, without compromising safety. In this frame identifying alternative preservation technologies is of utmost importance. In this review the attention is focused on the mechanisms of bioprotection involving trehalose, whose structural, dynamical and glass-forming properties make this disaccharide very effective as a shelf-life extending compound in food industry.
引用
收藏
页码：157 / 160
页数：4
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