Research Progress of High Hydrostatic Pressure Technology and Its Applications in Dairy Products

High hydrostatic pressure (HHP) technology is an important non-thermal physical technology with low energy consumption, no pollution, high efficiency and almost no effect on food quality. Therefore, it has a better application prospect in food processing. As a food for daily consumption, milk and da...

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Hlavní autoři:	Hangwei HU, Qiuhong DUAN, Lingxiao LIU, Yingjie CHEN, Liang WANG, Yunguo LIU
Médium:	Artigo
Jazyk:	Chinês
Vydáno:	The editorial department of Science and Technology of Food Industry 2023-05-01
Edice:	Shipin gongye ke-ji
Témata:	high hydrostatic pressure non-thermal processing dairy products nutritional value
On-line přístup:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070163
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!