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2015, 06, v.44 1036-1041
纳米二氧化钛食品安全性研究进展
基金项目(Foundation): 国家重点基础研究发展计划(973计划)(No.2011CB933402); 国家自然科学基金青年科学基金(No.31400863); 北京市自然科学基金(No.7132117)
邮箱(Email):
DOI: 10.19813/j.cnki.weishengyanjiu.2015.06.038
投稿时间: 2015-03-03
投稿日期(年): 2015
修回时间: 2015-07-23
终审时间: 2015-07-27
终审日期(年): 2015
审稿周期(年): 1
发布时间: 2015-11-30
出版时间: 2015-11-30
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摘要:

食用级二氧化钛(TiO2)作为食品添加剂在食品工业领域已得到广泛应用,其安全性亦得到了美国食品与药物管理局的认可。纳米TiO2由于具有纳米特性,比常规级TiO2在食品中应用更显优势。但是常规级TiO2的食品安全性数据是否适用于纳米TiO2存在质疑,这对纳米TiO2在食品中的广泛应用产生了一定的阻碍作用。本文在介绍纳米TiO2在食品工业领域中广阔应用的基础上,综述了纳米TiO2的食用安全性研究进展,为促进纳米TiO2在食品工业领域中的安全有效利用提供参考。

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参考文献

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基本信息:

DOI:10.19813/j.cnki.weishengyanjiu.2015.06.038

中图分类号:R155

引用信息:

[1]陈章健,王云,贾光.纳米二氧化钛食品安全性研究进展[J].卫生研究,2015,44(06):1036-1041.DOI:10.19813/j.cnki.weishengyanjiu.2015.06.038.

基金信息:

国家重点基础研究发展计划(973计划)(No.2011CB933402); 国家自然科学基金青年科学基金(No.31400863); 北京市自然科学基金(No.7132117)

投稿时间:

2015-03-03

投稿日期(年):

2015

修回时间:

2015-07-23

终审时间:

2015-07-27

终审日期(年):

2015

审稿周期(年):

1

发布时间:

2015-11-30

出版时间:

2015-11-30

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