| 摘要 |
There are no established methods for long-term normal-temperature preservation of the fresh state of 1-month to 1-year long-term blooms of fresh or cut flowers, or of animal or vegetable food products; nor are there established techniques which employ such methods for additive-free normal-temperature forming of powders, or for forming of powdered beverages. Preservation using rice oligosaccharide prevents problems such as internal decomposition, post-ripening, oxidation, and putrefaction which are associated with the internal nutrient consumption of fresh food products, and regulates oxygen distribution to bring cells to a dormant state; furthermore, the application of rice oligosaccharide successfully resolves the aforementioned problems. |
