Berlin University of Technology, Department of Food Biotechnology and Food Process Engineering, D-14195 Berlin, Germany.
Annu Rev Food Sci Technol. 2011;2:203-35. doi: 10.1146/annurev.food.102308.124129.
High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP) are emerging technologies that have already found application in the food industry or related sectors. This review aims to describe the basic principles of these nonthermal technologies as well as the state of the art concerning their impact on biological cells, enzymes, and food constituents. Current and potential applications will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development.
高静压（HHP）、脉冲电场（PEFs）、超声波（US）和冷等离子体（CP）是新兴技术，已经在食品工业或相关领域得到了应用。本综述旨在描述这些非热技术的基本原理，以及它们对生物细胞、酶和食品成分的影响的最新研究进展。将讨论当前和潜在的应用，重点是工艺-结构-功能关系，以及工艺开发方面的最新进展。
