High pressure processing of cheese: Lights, shadows and prospects
M Nuñez, J Calzada, A del Olmo - International Dairy Journal, 2020 - Elsevier
Under high pressure processing (HPP) treatment conditions commonly used in the food
industry, most cheese-borne pathogenic bacteria and spoilage microorganisms are …
industry, most cheese-borne pathogenic bacteria and spoilage microorganisms are …
超高压处理对果蔬品质的影响
熊孜， 廖李， 乔宇， 程薇， 史德芳， 王俊， 陈学玲 - 湖北农业科学, 2020 - hbnykx.cn
超高压技术已成为当今世界最热门的非热处理果蔬加工技术之一, 从超高压处理的基本原理和
主要特点入手, 分析了超高压处理对果蔬中主要微生物, 酶活性, 色泽, 质地, 风味和营养活性等的 …
主要特点入手, 分析了超高压处理对果蔬中主要微生物, 酶活性, 色泽, 质地, 风味和营养活性等的 …
Effect of ultra-high pressure treatment on the quality of fruits and vegetables
Z XIONG, L LIAO, Y QIAO, W CHENG, D SHI… - HUBEI …, 2020 - hbnykx.cn
UHP (ultra-high pressure) is one of the most popular non-thermal technologies about fruits
and vegetables processing in the world. The principle and features of the UHP were …
and vegetables processing in the world. The principle and features of the UHP were …