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Updated: Feb 16, 2026

Fruit Volatile Analysis Using an Electronic Nose
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Published on: March 30, 2012

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果物や野菜ジュースの高圧加工における進歩

Peiqing Yang1, Wenxin Wang1, Xiaojun Liao2

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China.

Advances in food and nutrition research
|February 14, 2026
PubMed
まとめ

高圧加工 (HPP) は,果物と野菜ジュースの安全性を高めますが,胞子と戦っています. "HPP-plus"方法は,よりよい微生物の無活性化と品質の保存のために,HPPを他のハードルと組み合わせます.

キーワード:
酵素不活性化による酵素不活性化.果物や野菜のジュースは,果物や野菜のジュースです.高圧加工加工をすると,微生物の不活性化による.品質 品質 品質とは

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