Recent advances in rapid detection techniques of fungus contamination in dairy products

Authors

YANG Tongxiang, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
CHANG Xiaojing, The Sunjock Dairy, Henan Agriculture Co., Ltd., Luohe, Henan 462000, China
WU Kongyang, College of Life Science, Luoyang Normal University, Luoyang, Henan 471934, China
FEI Peng, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
CHEN Junliang, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
TANG Haoguo, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
LIU Lili, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
KANG Huaibin, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China

Abstract

Fungus and their harmful substances become one of the most serious contamination in food. This article mainly summarizes the researches on the fungus contamination profile and fungus rapid detection techniques in dairy and dairy products in recent years. Comparing the application of traditional detection methods and rapid detection techniques in dairy products, it will improve the rapid detection techniques system and develop new detection system to better monitor the dairy products quality and promote the sustainable and healthy development of the dairy industry.

Publication Date

5-28-2018

First Page

169

Last Page

172,182

DOI

10.13652/j.issn.1003-5788.2018.05.035

Recommended Citation

Tongxiang, YANG; Xiaojing, CHANG; Kongyang, WU; Peng, FEI; Junliang, CHEN; Haoguo, TANG; Lili, LIU; and Huaibin, KANG (2018) "Recent advances in rapid detection techniques of fungus contamination in dairy products," Food and Machinery: Vol. 34: Iss. 5, Article 35.
DOI: 10.13652/j.issn.1003-5788.2018.05.035
Available at: https://www.ifoodmm.cn/journal/vol34/iss5/35

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