High pressure-processed foods in Japan and the world

被引：24

作者：

Suzuki, A ^{[1
]}

机构：

[1] Niigata Univ, Dept Appl Biol Chem, Fac Agr, Niigata 9502181, Japan

来源：

TRENDS IN HIGH PRESSURE BIOSCIENCE AND BIOTECHNOLOGY, PROCEEDINGS | 2002年 / 19卷

关键词：

D O I：

10.1016/S0921-0423(02)80126-5

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

It has passed over 10 years since the application of high hydrostatic pressure on food processing was successfully demonstrated as non-heat food processing. In a decade, various kinds of food materials had been exposed to high pressure and several kinds of high pressure-processed foods were tested to launch on the market. However, the pressure-processed foods still remaining in the market are small in number. The present situation and future view of the high pressure-processed foods in Japan and the world are described.

引用

页码：365 / 374

页数：10

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