摘要
主要从理论上分析超高压食品微生物的钝化及影响因子,简述微生物钝化辅助方法;分析超高压食品酶反应机理及影响因子;最后概述超高压处理食品品质的变化及超高压技术现存的问题。
The influencing factors and inactivating mechanism of microorganism when ultra-high pressure processed food were analyzed, following some assistant measures on inactivating microorganism. Then ultrahigh pressure food enzyme＇s reactive mechanism and influencing factors were introduced. In the end of the article, the quality diversifications appeared during ultra-high pressure treatment were discussed, and the shortages of ultra-high pressure technology were dissertated.
出处
《食品科技》
CAS
北大核心
2008年第9期127-130,共4页
Food Science and Technology
基金
浙江省自然科学基金项目(Y305008)
浙江省科技厅新苗人才计划项目(G60)
关键词
超高压技术
食品
微生物
酶
品质
ultra-high pressure technology
food
microorganism
enzyme
quality
