期刊
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2
卷 2, 期 -, 页码 203-235出版社
ANNUAL REVIEWS
DOI: 10.1146/annurev.food.102308.124129
关键词
nonthermal food processing; high pressure; pulsed electric fields; ultrasound; cold plasma
High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP) are emerging technologies that have already found application in the food industry or related sectors. This review aims to describe the basic principles of these nonthermal technologies as well as the state of the art concerning their impact on biological cells, enzymes, and food constituents. Current and potential applications will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development.
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