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한샘(Saem Han),윤태미(Tae Mi Yoon),최태호(Tae Ho Choi),김진용(Jin Yong Kim),박지운(Ji Woon Park),박신제(Shin Jae Park),김용노(Yong Ro Kim),Razzak Md. Abdur,이지은(Ji Eun Lee),최신식(Shin Sik Choi) 한국식품과학회 2018 식품과학과 산업 Vol.51 No.3
Natural and synthetic antibacterial materials are used in foods to avoid bacterial contamination-induced food poison and deterioration. Due to the human and environmental safety, natural products including plant extracts have been extensively added into foods as antibacterial materials. Since some of core molecules comprised in those plant extracts are hardly dissolved in aqueous phases or food matrixes, nanotechnological approaches have been suggested to overcome such obstacles. Here we report domestic and international various types of plant- or non-plant-origin antibacterial materials that have been commercialized and used for the food industry. To improve solubility and stability of such antibacterial materials, nano-encapsulation or nanocomplexation methods are also investigated focusing on the utilization of dextrins and proteins as coating materials.