摘要
综述国内外的质构重组技术(如超高压处理、挤压处理、微波处理、超声波处理等)加工食品物料的机理、条件及物料的理化性质和结构变化的基本研究情况,并对其应用的发展前景进行了展望。
To introduce the basic research in texture and structure recombination technology（such as ultrahigh pressure processing,extrusion treatment,microwave treatment,ultrasound treatment and so on）,including the mechanism and condition of processing food,the physical and chemical properties and structural changes of the materials,and its application in the development was prospected.
出处
《食品研究与开发》
CAS
北大核心
2011年第12期181-184,共4页
Food Research and Development
基金
国家863计划(2008AA100802)
关键词
质构重组技术
机理
应用
texture and structure recombination technology
mechanism
application
