摘要
综述了超高压处理对生物大分子的影响,并对超高压在食品领域的应用前景和发展方向进行了一定的展望。
The effect of ultra high pressure treatment on biomacromolecule was discussed, and the prospects of ultra-high pressure process on food industry were forecasted.
出处
《食品工程》
2009年第1期19-22,共4页
Food Engineering
关键词
超高压
生物大分子
蛋白质
淀粉
Ultra-high+pressure
biomacromolecule
protein
starch
