高压处理对鲜切果蔬品质与微生物影响的研究进展OA北大核心CSCDCSTPCD
Advances in Study of the Effect of High Pressure on Quality and Microbes of Fresh-Cut Fruits and Vegetables
综述了高压处理对鲜切果蔬质量与安全影响的研究进展,涉及鲜切果蔬的感官品质与营养品质、抗氧化能力、与品质变化有关的酶、微生物及细胞结构等内容,并对鲜切果蔬高压处理的发展方向进行了展望。高压处理是一种采用50—1000 MPa压力处理食品的非热加工技术。适宜的高压处理能够改善鲜切果蔬的口感,但过高的压力(>200 MPa)会对感官品质产生不良影响;高压下鲜切果蔬营养品质的变化与原料及处理条件有关,低压处理可以提高鲜切果蔬的抗氧化能力,压力过高则导致抗…查看全部>>
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 …查看全部>>
张学杰;叶志华
中国农业科学院蔬菜花卉研究所/农业部园艺作物生物学与种质创制重点实验室,北京100081中国农业科学院农业质量标准与检测技术研究所,北京100081
高压处理鲜切果蔬品质微生物
high pressure processingfresh cut fruits and vegetablesqualitymicrobes
《中国农业科学》 2014 (21)
4328-4340,13
国家“十二五”科技支撑计划(2012BAD38B05)
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