高静压对食品成分的影响

THE INFLUENCES OF HIGH HYDROSTATICPRESSURE ON FOOD CONSTITUENTS

分析了高静压处理技术对食品成分即蛋白质、脂类、多糖及其他营养成分的影响，并提出了高静压必将在提高食品质量、开发新产品等方面产生深远的影响。

High hydrostatic pressure is one of the most potential food processing. This paper reviewed the influences of high hydrostatic pressure on food constituents such as proteins, fats,polysaccharose and other nutrients. It is foreseen that high pressure method will certainly become a new food processing, and will make profound influences on improving food quality and developing new food products.