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High Pressure, a Unique Tool for Food Texturization
starch gelatinization food proteins polysaccharides food processing
2010/11/23
High pressure is used to texturize food with two different strategies. The first strategy consists of using high pressure of several hundred MPa as a gelling agent per se to replace any other gelling ...
Effects of High Pressure on Softening of Japanese Radish and Decomposition of Pectin during Thermal Process
thermal process Japanese radish β-elimination of pectin
2010/11/24
The softening of Japanese radishes and the decomposition of pectin (0.5% pectin solution in 1/10 M phosphate buffer, pH 6.5) during the thermal process (100°C-110°C) under atmospheric and high pressur...