Abstract: This review focuses on the effect of HP on color quality of fruit and vegetable,including the effect on nature pigments,enzymes and enzyme catalyzed reactions related with color change,on the non-enzymatic reactions leading to the color degradation of fruit and vegetable.The trend in the development of this study field is also discussed.
郑倩,张燕,廖小军,等. 超高压对果蔬颜色品质影响的研究进展[J]. 食品与发酵工业, 2010, 36(05): 105-109.
Zheng Qian,Zhang Yan,Liao Xiao-jun,et al. Progress in Research of High Pressure Processing on Color Quality of Fruit and Vegetable[J]. Food and Fermentation Industries, 2010, 36(05): 105-109.