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高静压技术的研究进展及其在食品加工中的应用 被引量:7

The Research Development and Application of High Hydrostatic Pressure in Food Processing
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摘要 对高静压技术的研究进展及其在食品加工中的应用和面临的问题作了综述。
作者 张少兰
出处 《粮油加工与食品机械》 2003年第6期64-66,共3页
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参考文献14

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  • 2Dietrich Knott. Effects of High- Hydrostatic- pressure Processes on Food Safety and Quality. Food Technology. 1993, 7:156- 161.
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  • 4Chong G. et al. A differential Polarised Fluoromeric Study of the Effects of High Dydrostatic Pressure upon the Fluidity of cellular membrance. Biochemistry. 1983.22 (2): 409.
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  • 6Ogawa. H. et al. Pressure Inactivation of Yeasts, Molds, and Pectin Esterase in Satsuma Mandarin Juice: Effect of Juice Concentration, pH, and Organic Acids, and Comparison with Heat Sanitations. Agric. Biol. Chem.. 1995, 54: 1219-1225.
  • 7Defaye et al. Renaturation of Metmyoglobin Subjected to High Isostatic Pressure. Food Chem.. 1995, 52: 19-22.
  • 8Dickinson E. & Pawtowsky K.Rheology as a Probe of Protein - polysaccharide Interactions in Oil- in - water Emulsions. In Gums and Stabilisers for the Food Industry. Vol (8). edited by Oxford University Press, 1996: 181-191.
  • 9Mercier. C. et al. Influence of a Pressure Treatment of the Granular Structure and Susceptibility to Enzymatic Amylolysis of various Starches. Starch /Staerke. 1968,20: 6.
  • 10Muhr. A. Effect of Hydrostatic Pressure on Starch Gelatinization as Determined by DTA. Carbohydr. Polymer. 1982, 2:91.

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