机构地区: 华南理工大学食品与生物工程学院
出 处: 《粮油食品科技》 2003年第4期22-23,共2页
摘 要: 近年来超高压技术在食品工业中的应用日臻成熟。本文评述了超高压技术在食品工业中的杀菌作用,其中着重介绍了超高压处理对微生物细胞形态、遗传机制、生化反应、细胞膜及芽孢壳的影响。 The application of ultra-high pressure in food industry in recent years g ets ripen day by day.The article reviews the sterilization f unction of ultra-high pressure in fo od industry.The discussion lays str ess on the effects of high pressure on mic robiological cellular configurati on,hereditary mechanism,biochem-istry reaction,cellular membrane a nd spore shell.