摘要
超高压技术是目前国际上最热门的食品加工技术之一。本文对超高压技术的应用现状;超高压技术在食品工业中的应用前景,包括超高压对微生物、蛋白质和酶、脂类、多糖、胶体和凝胶以及超高压技术对食品感官特性和营养特性的影响;超高压处理食品的特点;当前超高压技术开发的重点及存在的问题等内容作了综述,并对超高压技术在食品工业中的应用前景作了展望。
Ultra -hig h pressure technolog y is one of the most popular methods in food process.This paper reviews the situation and the development of ultra -hig h pressure processing technolog y in food industry,including the effects on micro -org anisms,protein and enzyme,fat and lipoid,polysaccharide,g el,the sensory and nutritional properties of foods and so on.The prospect,the importance and the present problems of ultra -hig h pressure applied in food industry are also mentioned in this paper.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第7期79-81,共3页
Science and Technology of Food Industry
关键词
超高压技术
食品工业
应用
ultra-hig h pressure technolog y
food industry
application
