摘要
食品加工过程中组分会发生变化,而高压处理是近年来食品科学与工程技术领域的研究热点之一。本文介绍了食品高压处理后蛋白质、脂类、糖类等组分变化,并对其关键技术需求与前景进行了分析。
Food ingredients can change during food processing.The treatment of high pressure is one of the focuses in the food science and technology fields.Therefore,the change of food ingredients including protein,lipid and sugar by treatment of high pressure was briefly summarized in the paper.Here,the key technologies and prospect were also analyzed.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第9期26-31,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
高压处理
食品组分
关键技术
high pressure
food constituent
key technologies
