食品加工过程中有害物质的生成机制及防控策略研究
Study on the Formation Mechanism and Prevention and Control Strategy of Harmful Substances in food Processing
杨囡囡1
作者信息
- 1. 烟台文化旅游职业学院,山东烟台 264003
- 折叠
摘要
本文深入探讨了食品加工过程中有害物质的生成机制,包括微生物物质、化学物质和生物毒素的产生原因及途径.针对这些有害物质,提出了一系列创新的防控策略,旨在全面提升食品加工过程的安全性和质量,确保公众的饮食健康.
Abstract
In this paper,the generation mechanism of harmful substances in the process of food processing was discussed,including the causes and pathways of microbial substances,chemical substances and biotoxins.In view of these harmful substances,this paper puts forward a series of innovative prevention and control strategies,aiming to improve the overall safety and quality of food processing to ensure a healthy diet for the public.
关键词
食品加工/有害物质/生成机制/防控策略Key words
food processing/harmful substances/generation mechanism/prevention and control strategy引用本文复制引用
出版年
2024
NETL
NSTL
万方数据