节点文献
压力辅助热杀菌影响果蔬品质研究进展
Research Progress on Effects of Pressure-assisted Thermal Sterilization on Quality of Fruits and Vegetables
【摘要】 介绍了压力辅助热杀菌的基本原理和主要特点,以及压力辅助热杀菌对果蔬中微生物、酶活性、色素、色泽、风味和营养成分等的影响,并分析了压力辅助热杀菌的应用前景。
【Abstract】 The fundamental principle and the main features of pressure-assisted thermal sterilization were introduced, the effects of pressure-assisted thermal sterilization on microorganisms, enzymatic activity, pigments, color, flavor, and nutrient compounds were discussed, and the application prospect of pressure-assisted thermal sterilization technology in processing of fruits and vegetables was analyzed.
【关键词】 压力辅助热杀菌；
果蔬；
品质；
【Key words】 pressure-assisted thermal sterilization； fruit and vegetable； quality；
【Key words】 pressure-assisted thermal sterilization； fruit and vegetable； quality；
【基金】 国家科技支撑计划项目(2014BAD04B04);国家科技支撑计划项目(Z131100003113001)
- 【文献出处】 食品工业 ,The Food Industry , 编辑部邮箱 ,2016年06期
- 【分类号】TS255.3
- 【被引频次】2
- 【下载频次】191