| 超高压处理影响果蔬品质的研究进展 |
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| 引用本文： | 胡友栋,励建荣,蒋跃明.超高压处理影响果蔬品质的研究进展[J].食品科学,2009,30(9):235-240. |
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| 作者姓名： | 胡友栋 励建荣 蒋跃明 |
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| 作者单位： | 浙江工商大学食品与生物工程学院 |
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| 基金项目： | 浙江省食品科学与工程重中之重学科创新团队项目(ZSZCX200701) |
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| 摘 要： | 本文介绍了超高压处理的基本原理和主要特点，超高压处理对果蔬中主要微生物、酶活性、色素、色泽、质地、风味、营养活性等的影响，并分析了超高压处理果蔬产品安全性和应用前景。
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| 关 键 词： | 超高压 处理 果蔬 品质 |
| 收稿时间： | 2008-07-18 |
Research Progress on Effects of Ultra-high Pressure Technology on Quality of Fruits and Vegetables |
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| HU You-dong LI Jian-rong JIANG Yue-ming.Research Progress on Effects of Ultra-high Pressure Technology on Quality of Fruits and Vegetables[J].Food Science,2009,30(9):235-240. |
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| Authors: | HU You-dong LI Jian-rong JIANG Yue-ming |
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| Affiliation: | College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China |
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| Abstract: | In this review, the fundamental principle and the main features of ultra-high pressure technology were introduced, the effects of ultra-high pressure processing on enzymatic activity, pigments, color, texture, flavor, nutrient compounds, antioxidant activity and major microorganisms in fruits and vegetables were discussed, and the application prospect and safty of ultra-high pressure technology in processing of fruits and vegetables was analyzed. |
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| Keywords: | ultra-high pressure processing fruit and vegetable quality |
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