食品超高压技术机制、影响因子及辅助手段的研究

被引：5

作者：

王允祥 ^{[1
]}

楼雄珍 ^{[2
]}

陈锡威 ^{[2
]}

吴峰华 ^{[1
]}

机构：

[1] 浙江林学院农业与食品科学学院

[2] 浙江林学院林业与生物技术学院

来源：

食品科技 | 2008年 / 09期

基金：

浙江省自然科学基金;

关键词：

超高压技术; 食品; 微生物; 酶; 品质;

D O I：

10.13684/j.cnki.spkj.2008.09.043

中图分类号：

TS205 [食品加工与保藏];

学科分类号：

083201 ;

摘要：

主要从理论上分析超高压食品微生物的钝化及影响因子,简述微生物钝化辅助方法;分析超高压食品酶反应机理及影响因子;最后概述超高压处理食品品质的变化及超高压技术现存的问题。

引用

页码：127 / 130

页数：4

共 27 条

[1]

Influence of high-pressure–low-temperature treatments on fruit and vegetable quality related enzymes[J] . Sandy Buggenhout,Inge Messagie,Iesel der Plancken,Marc Hendrickx. &nbspEuropean Food Research and Technology . 2006 (4)

[2]

食品工业新技术[M]. 化学工业出版社 , 周家春主编, 2005

[3]

超高压技术对牛乳中病原微生物的致死效应的研究[D]. 鲍志英.内蒙古农业大学 2004

[4]

Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomato puree[J] . Lucía Plaza,Marina Mu?oz,Bego?a de Ancos,M. Pilar Cano. &nbspEuropean Food Research and Technology . 2003 (6)

[5]

Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism[J] . Vibeke Orlien,E. Hansen,L. H. Skibsted. &nbspEuropean Food Research and Technology . 2000 (2)

[6]

High pressure/temperature treatment effect on the characteristics of octopus(Octopus vulgaris)arm muscle. J L Hurtado,P Montero,J Borderías,et al. European Food Research and Technology . 2001

[7]

Inactivation of peroxidase and lipoxygenase in carrots,green beans,and green peas by combination of high hydrostatic pressure and mild heat treatment. Akyol. European Food Research and Technology . 2006

[8]

Effects of hydrocolloids and high-pressure-heating processing on minced fish gels. M Pérez-Mateos,P Montero. European Food Research and Technology . 2002

[9]

Restructured products from arrowtooth flounder(Atheresthes stomias)using high-pressure treatments. R M Uresti,G Velazquez,M Vázquez,et al. European Food Res-earch and Technology . 2005

[10]

Oligomerization of!-lactoglobulin by microbial transglutaminase during high pressure treatment. S Lauber,I Noack,H Klostermeyer et al. European Food Research and Technology . 2001

← 1 2 3 →