食品工业科技2025，Vol.46Issue(6)：427-437,11.DOI:10.13386/j.issn1002-0306.2024040284
冷等离子体对谷物品质影响的研究进展
Research Progress on Effects of Cold Plasma on Cereal Quality
摘要
Abstract
Cereals are important raw materials for human diet,while the nutrition and safety of cereals and cereal products are closely related to human health.Cold plasma is a new type of non-thermal processing technology,which is widely studied for enhancing the safety,nutritional and physicochemical qualities of cereals and their products,thus providing an environmentally friendly solution to the problem of global food security.The principle and classification of cold plasma are firstly introduced in this review,then it focuses on the impact of cold plasma treatment on the safety,nutritional,and processing qualities of cereals.Results show that cold plasma treatment can degrade the pesticide residues and mycotoxins,inactivate harmful microbes,and modify the protein and starch in cereals.Meanwhile,it also can improve the rheological properties and gelatinization properties of cereals products.Therefore,cold plasma has a great potential to be used in cereal processing and can be studied at a deeper level to provide references for the application of this technology in cereal processing.关键词
冷等离子体/谷物/安全品质/营养品质/加工品质Key words
cold plasma/cereals/safety quality/nutritional quality/processing quality分类
轻工业引用本文复制引用
孙慧莹,李萌萌,卫可怡,刘远晓,关二旗,卞科,郭浩,张素成,何万宣..冷等离子体对谷物品质影响的研究进展[J].食品工业科技,2025,46(6):427-437,11.基金项目
"十四五"国家重点研发计划项目"大宗粮油食品适度加工全过程安全防控技术研究与应用示范"(2023YFF1104600) （2023YFF1104600）
"小麦加工精准调控技术研究及营养平衡型产品开发与示范"(2021YFD2100903) （2021YFD2100903）
河南小麦产业技术体系建设专项(HARS-22-01-G7). （HARS-22-01-G7）
