Effects of high pressure on enzymes related to food quality

被引：420

作者：

Hendrickx, M ^{[1
]}

Ludikhuyze, L ^{[1
]}

Van den Broeck, I ^{[1
]}

Weemaes, C ^{[1
]}

机构：

[1] Katholieke Univ Leuven, Dept Food & Microbial Technol, Fac Agr & Appl Biol, B-3001 Heverlee, Belgium

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1998年 / 9卷 / 05期

关键词：

D O I：

10.1016/S0924-2244(98)00039-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High-pressure processing has potential for food preservation purposes because it can inactivate microorganisms and enzymes. In order to implement this new technology in the food industry, we need to understand the mechanism and kinetics of pressure-induced degradation/denaturation/(in)activation of several food compounds (e.g. microorganisms, enzymes, nutrients) and the way in which the degradation/denaturation/(in)activation is influenced by other parameters (e.g. temperature, pH). This review is concerned with the factors influencing the effect of high pressure on enzymes related to food quality. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：197 / 203

页数：7

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