This article reviewed the research proceeding on fresh cut fruits and vegetables processed by high pressure technology, which involved in the effect of high pressure on sensory quality, nutritional quality, antioxidant capability, enzymes, microorganisms and cell structure of fresh cut fruits and vegetables. The future research direction was also discussed. High pressure processing(HPP) is a non-thermal food processing method that subjects foods(liquid or solid) to pressures between 50 and 1 000 MPa. The su...
| 
推荐 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
