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
收藏
页码：365 / 374
页数：10
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