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《Journal of Food Safety & Quality》 2015-01
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Properties and application of bacterial cellulose

LV Hong-Hao;XIA Xiu-Fang;DANG Miao-Miao;FEI Nan;WANG Ying-Nan;WU Lei;College of Food Science, Northeast Agricultural University;Techcooper Biological Technology Co., Ltd.;Institute of Scientific and Technical Information of Heilongjiang;  
Bacterial Cellulose(BC for short), is a product produced by bacteria extracellularly, so named Bacterial Cellulose. Bacterial Cellulose is widely used in food and medicine because of its unique properties, such as high water holding capacity, high crystallinity, nanofibre-network structure, high elastic modulus and tensile strength. This article briefly summarizes the recent developments and applications of bacterial cellulose in the food, emerging field of novel wound dressing, human tissue materials, artificial cornea and heart valves,the drug combination or release, and medical products. Products of BC is not only delicious, but also as a health food, have lower cholesterol levels and health care value. Medicine of bacterial cellulose is expected in the broader field to get a long-term development according to its unique properties. In the near future, the increasingly perfect production technology can make bacterial cellulose serve humans better.
【Fund】: 国家科技支撑计划(2015BAD16B00);; 科技型中小企业技术创新基金无偿资助项目(13C26212301421)~~
【CateGory Index】: O636.11
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