摘要
介绍了超高压技术及其在食品中的应用,综述了超高压处理对食品的影响,包括超高压对食品中酶活性、微生物、营养成分、感官质量四个方面影响,阐述了超高压的作用机理,归纳了国内外的最新研究成果。分析了超高压技术存在的问题,并对其研究前景进行了展望。
Introduce UHPP （Ultra High Pressure Processing） and its application on food. The effects of UHPP on food were outlined, including the effects of the activity of enzymes, microorganism, nutritional components, and quality of sensory. The mechanisms of UHPP were described, and the latest research achievements were generalized. The present questions of UHPP were analyzed, and the research prospects of UHPP were also reviewed.
出处
《食品工业》
北大核心
2011年第12期75-77,共3页
The Food Industry
关键词
超高压技术
酶
微生物
营养成分
ultra high pressure processing
enzyme
microorganism
nutritional components
