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A Review of Fruit and Vegetable Processing by Ultra High Pressure
Author(s): 
Pages: 127-134
Year: Issue:  8
Journal: Journal of Chinese Institute of Food Science and Technology

Keyword:  果蔬产品超高压加工;
Abstract: 采用超高压技术能在较低温度下达到一定的杀菌、灭酶作用,避免高温处理对食品营养物质造成的损失,受到越来越多的研究人员的关注.基于对大量外文资料的综合分析,本文综述了超高压对果蔬产品中微生物、内源酶、产品质地、感官品质、营养等方面影响的研究进展,分析超高压在果蔬产品加工中的应用前景.
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