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Abstract

Ultra-high pressure is a new food processing technology, which is subjected to food with high pressure in more than 100 MPa at room temperature or low temperature in order to achieve the sterilization or to alter the food attributes. The effects of ultra high pressure on food microorganism, enzymes, structure, color, flavor and nutrition were discussed. The application of high pressure technology was summarized and the prospects were proposed.

Publication Date

8-28-2015

First Page

266

Last Page

270

DOI

10.13652/j.issn.1003-5788.2015.04.065

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