[1] PERREAULT V,GOUIN N,BÉRUBÉ A,et al.Effect of pectinolytic enzyme pretreatment on the clarification of cranberry juice by ultrafiltration[J].Membranes,2021,11(1):55.
[2] ALRUGAIBAH M,YAGIZ Y,GU L W.Use natural deep eutectic solvents as efficient green reagents to extract procyanidins and anthocyanins from cranberry pomace and predictive modeling by RSM and artificial neural networking[J].Separation and Purification Technology,2021,255.DOI:10.1016/j.seppur.2020.117720.
[3] WHITE B L,HOWARD L R,PRIOR R L.Impact of different stages of juice processing on the anthocyanin,flavonol,and procyanidin contents of cranberries[J].Journal of Agricultural & Food Chemistry,2011,59(9):4 692-4 698.
[4] HSIA D S,ZHANG D J,BEYL R S,et al.Effect of daily consumption of cranberry beverage on insulin sensitivity and modification of cardiovascular risk factors in adults with obesity:A pilot,randomised,placebo-controlled study[J].British Journal of Nutrition,2020,124(6):577-585.
[5] DAS S.Natural therapeutics for urinary tract infections-a review[J].Future Journal of Pharmaceutical Sciences,2020,6(1):64.
[6] GBINIGIE O A,SPENCER E A,HENEGHAN C J,et al.Cranberry extract for symptoms of acute,uncomplicated urinary tract infection:A systematic review[J].Antibiotics,2020,10(1):12.
[7] CHO A,EIDELBERG A,BUTLER D J,et al.Efficacy of daily intake of dried cranberry 500 mg in women with overactive bladder:A randomized,double-blind,placebo-controlled study[J].The Journal of Urology,2021,205(2):507-513.
[8] SUN J D,DEERING R W,PENG Z Y,et al.Pectic oligosaccharides from cranberry prevent quiescence and persistence in the uropathogenic Escherichia coli CFT073[J].Scientific Reports,2019,9(1).DOI:10.1038/s41 598-019-56005-w.
[9] ZARE JAVID A,MAGHSOUMI-NOROUZABAD L,BAZYAR H,et al.Effects of concurrent omega-3 and cranberry juice consumption along with standard antibiotic therapy on the eradication of Helicobacter pylori,gastrointestinal symptoms,some serum inflammatory and oxidative stress markers in adults with Helicobacter pylori infection:A study protocol for a randomized controlled trial[J].Infection and Drug Resistance,2020,13:3 179-3 185.
[10] BARON G,ALTOMARE A,REGAZZONI L,et al.Profiling Vaccinium macrocarpon components and metabolites in human urine and the urine ex-vivo effect on Candida albicans adhesion and biofilm-formation[J].Biochemical Pharmacology,2020,173.DOI:10.1016/j.bcp.2019.113726.
[11] 严帆,王先花,王波.蔓越莓饼干加工工艺研究[J].粮食与油脂,2018,31(6):41-43.
YAN F,WANG X H,WANG B.Study on the processing technology of cranberry biscuits[J].Cereals & Oils,2018,31(6):41-43.
[12] KOWALSKA M,JANAS S,KUDEŁKA W.Consumer preferences and physical evaluation of shortbread stored in different packaging[J].International Journal of Consumer Studies,2020,44(5):469-480.
[13] CAZÓN P,VÁZQUEZ M,VELAZQUEZ G.Cellulose-glycerol-polyvinyl alcohol composite films for food packaging:Evaluation of water adsorption,mechanical properties,light-barrier properties and transparency[J].Carbohydrate Polymers,2018,195:432-443.
[14] QURESHI D,BEHERA K P,MOHANTY D,et al.Synthesis of novel poly (vinyl alcohol)/tamarind gum/bentonite-based composite films for drug delivery applications[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects,2021,613.DOI:10.1016/j.colsurfa.2020.126043.
[15] 陈祖国,杨福馨,李绍菁,等.HPMC改性PVA薄膜易氧化物残留研究[J].功能材料,2020,51(12):12 088-12 093.
CHEN Z G,YANG F X,LI S J,et al.Study on easy oxide residues of HPMC modified PVA films[J].Journal of Functional Materials,2020,51(12):12 088-12 093.
[16] 隋越,杨福馨,程龙,等.聚四氟乙烯/硅油改性聚丙烯防黏包装材料的制备以及性能分析[J].功能材料,2019,50(9):9 186-9 191;9 196.
SUI Y,YANG F X,CHENG L,et al.Preparation and performance study of polytetrafluoroethylene/silicone oil modified polypropylene anti-adhesive packaging materials[J].Journal of Functional Materials,2019,50(9):9 186-9 191;9 196.
[17] 原琳,卢立新.酥性饼干防潮包装保质期预测模型的研究[J].食品工业科技,2008,29(10):206-208.
YUAN L,LU L X.Study on cookies' shelf-life predicting model of moisture-proof packaging[J].Science and Technology of Food Industry,2008,29(10):206-208.
[18] CHEN C W,CHEN Y J,XIE J,et,al.Effects of montmorillonite on the properties of cross-linked poly(vinyl alcohol)/boric acid films[J].Progress in Organic Coatings,2017,112:66-74.
[19] 隋思瑶,马佳佳,陆皓茜,等.纳米二氧化钛抗菌防雾膜的制备表征及对草莓的保鲜效果(英文)[J].农业工程学报,2019,35(5):302-310.
SUI S Y,MA J J,LU H Q,et al.Characterizations and preservative effect of anti-fogging films prepared with nano-TiO2[J].Transactions of the Chinese Society of Agricultural Engineering,2019,35(5):302-310.
[20] ALONSO-GONZÁLEZ M,CORRAL-GONZÁLEZ A,FELIX M,et al.Developing active poly(vinyl alcohol)-based membranes with encapsulated antimicrobial enzymes via electrospinning for food packaging[J].International Journal of Biological Macromolecules,2020,162:913-921.
[21] KAMJORNSUPAMITR T,SANGTHUMCHAI T,SAEJUENG P,et al.Composite proton conducting membranes from chitosan,poly(vinyl alcohol) and sulfonic acid-functionalized silica nanoparticles[J].International Journal of Hydrogen Energy,2021,46(2):2 479-2 490.
[22] 刘媛,张群华,袁文波,等.乳液静电纺美藤果油/聚乙烯醇纳米纤维膜的制备及性能[J].食品科学,2021,39(2):1-10.
LIU Y,ZHANG Q H,YUAN W B,et al.Preparation and properties of emulsion electrospinning Sacha inchi oil/polyvinyl alcohol nanofiber membrane[J].Food Science,2021,39(2):1-10.
[23] KOLODIN A N,BULAVCHENKO A I.Contact angle and free surface energy of CdS films on polystyrene substrate[J].Applied Surface Science,2019,463:820-828.
[24] ZHANG R,LAN W J,JI T T,et al.Development of polylactic acid/ZnO composite membranes prepared by ultrasonication and electrospinning for food packaging[J].LWT,2021,135.DOI:10.1016/j.lwt.2020.110072.
[25] JAN R,SAXENA D C,SINGH S.Effect of storage conditions and packaging materials on the quality attributes of gluten-free extrudates and cookies made from germinated Chenopodium (Chenopodium album ) flour[J].Journal of Food Measurement and Characterization,2017,11(3):1 071-1 080.
[26] 隋勇,王少华,何建军,等.小麦次粉对酥性饼干品质的影响[J].食品工业,2020,41(10):98-102.
SUI Y,WANG S H,HE J J,et al.The effect of wheat middlings on quality of crispy biscuit[J].The Food Industry,2020,41(10):98-102.
[27] LEKJING S,VENKATACHALAM K.Influences of storage time and temperature on sensory and measured quality of green gram savory crackers[J].LWT,2019,113.DOI:10.1016/j.lwt.2019.108310.
