Research Progress of High-pressure Homogenization Technology in Fruit and Vegetable Products

SHI Yicong; DONG li; CHEN Fang; ZHANG Zequn; CUI Tianlin; HU Xiaosong

doi:10.13386/j.issn1002-0306.2023100263

Volume 45 Issue 18

Sep. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(18): 404-412. > DOI: 10.13386/j.issn1002-0306.2023100263

SHI Yicong, DONG li, CHEN Fang, et al. Research Progress of High-pressure Homogenization Technology in Fruit and Vegetable Products[J]. Science and Technology of Food Industry, 2024, 45(18): 404−412. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100263.

Citation:

PDF (1608 KB)

Research Progress of High-pressure Homogenization Technology in Fruit and Vegetable Products

China Agricultural University, College of Food Science and Nutritional Engineering, Beijing 100190, China

More Information

Received Date: October 30, 2023
Available Online: July 14, 2024

Graphical Abstract

Abstract

Abstract

The nutritional quality and safety of fruit and vegetable products are the urgent problems and research hotspots in the processing field. High-pressure homogenization, a non-thermal processing technology, can maximize the preservation of the nutritional quality, color and flavor of fruit and vegetable products while sterilizing and inactivating enzymes, and is expected to replace thermal processing technology. This article reviews the effects of high-pressure homogenization on the color, stability and nutritional components of fruit and vegetable products, and summarizes the killing effect and mechanism of high-pressure homogenization on microorganisms. It discusses the prospects and challenges of high-pressure homogenization technology in the application of fruit and vegetable products from two aspectsof equipment and technology, providing a theoretical reference for the innovation of high-pressure homogenization technology and equipment.
- high pressure homogenization,
- fruit and vegetable products,
- nutritional quality,
- sterilization,
- physical and chemical properties

FullText(HTML)

References (73)

References

[1]	HUANG H, CHEN B, WANG C. Comparison of high pressure and high temperature short time processing on quality of carambola juice during cold storage[J]. Journal of Food Science and Technology,2018,16:326−334.
[2]	AGUAYO E, TARAZONA-DÍAZ M P, MARTÍNEZ-SÁNCHEZ A, et al. Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements[J]. Journal of Food Quality, 2017:1−11.
[3]	艾德平. 高压均质技术在化工行业中的应用[J]. 江西化工, 2008(4):194−196. [AI D P. Application of high-pressure homogenization technique in chemical industry[J]. Jiangxi Chemical Journey, 2008(4):194−196.] AI D P. Application of high-pressure homogenization technique in chemical industry[J]. Jiangxi Chemical Journey, 2008（4）: 194−196.
[4]	AMADOR-ESPEJO G G, GALLARDO-CHACÓN J J, JUAN B, et al. Effect of ultra-high-pressure homogenization at moderate inlet temperatures on volatile profile of milk[J]. Journal of Food Process Engineering,2017,40:e12548. doi: 10.1111/jfpe.12548
[5]	BELMIRO R H, TRIBST A, CRISTIANINI M. Application of high-pressure homogenization on gums[J]. J Sci Food Agric,2018,98(6):2060−2069. doi: 10.1002/jsfa.8695
[6]	LANCIOTTI R, GARDINI F, SINIGAGLIA M, et al. Effects of growth conditions on the resistance of some pathogenic and spoilage species to high pressure homogenization[J]. Letters in Applied Microbiology,1996,22(2):165−168. doi: 10.1111/j.1472-765X.1996.tb01134.x
[7]	CHEN Y R, WU S J. Effects of high-hydrostatic pressure and high-pressure homogenization on the biological activity of cabbage dietary fiber[J]. J Sci Food Agric,2022,102(14):6299−6308. doi: 10.1002/jsfa.11980
[8]	PATRIGNANI F, LANCIOTTI R. Applications of high and ultra high pressure homogenization for food safety[J]. Frontiers in Microbiology,2016,7:1132.
[9]	BO J, YAN G, YANBIN S, et al. Numerical simulation analysis and structural optimization design of microspheres prepared by a high-pressure homogenizer[J]. Separation and Purification Technology,2021,277:119374. doi: 10.1016/j.seppur.2021.119374
[10]	VALSASINA L, PIZZOL M, SMETANA S, et al. Life cycle assessment of emerging technologies:The case of milk ultra-high pressure homogenization[J]. Journal of Cleaner Production,2017,142:2209−2217. doi: 10.1016/j.jclepro.2016.11.059
[11]	CORRALES M, TOEPFL S, BUTZ P, et al. Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields:A comparison[J]. Innovative Food Science & Emerging Technologies,2008,9(1):85−91.
[12]	FRANCHI M A, TRIBST A A L, CRISTIANINI M. High-pressure homogenization:A non-thermal process applied for inactivation of spoilage microorganisms in beer[J]. Journal of the Institute of Brewing,2013,119(4):237−241. doi: 10.1002/jib.99
[13]	ZHOU L, GUAN Y, BI J, et al. Change of the rheological properties of mango juice by high pressure homogenization[J]. LWT - Food Science and Technology,2017,82:121−130. doi: 10.1016/j.lwt.2017.04.038
[14]	PATRIGNANI F, SIROLI L, BRASCHI G, et al. Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice[J]. Food Control,2020,111:107051. doi: 10.1016/j.foodcont.2019.107051
[15]	VELÁZQUEZ-ESTRADA R M, HERNÁNDEZ-HERRERO M M, GUAMIS-LÓPEZ B, et al. Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice:A comparative study against conventional heat pasteurization[J]. Innovative Food Science & Emerging Technologies,2012,13:100−106.
[16]	SILVA J L, OLIVEIRA A C, VIEIRA T C, et al. High-pressure chemical biology and biotechnology[J]. Chem Rev,2014,114(14):7239−7267. doi: 10.1021/cr400204z
[17]	刘琪, 王冰, 欧雅文, 等. 高压均质对菠萝汁贮藏货架期及品质的影响[J]. 中国食品学报,2019,19(1):156−162. [LIU Q, WANG B, OU Y W, et al. The effect of high pressure homogenization on the shelf life and quality of pineapple juice[J]. Journey of Chinese Institute of Food Science and Technology,2019,19(1):156−162.] LIU Q, WANG B, OU Y W, et al. The effect of high pressure homogenization on the shelf life and quality of pineapple juice[J]. Journey of Chinese Institute of Food Science and Technology, 2019, 19（1）: 156−162.
[18]	LIU J, BI J, LIU X, et al. Modelling and optimization of high-pressure homogenization of not-from-concentrate juice:Achieving better juice quality using sustainable production[J]. Food Chemistry,2022,370:131058. doi: 10.1016/j.foodchem.2021.131058
[19]	崔燕, 郭加艳, 宣晓婷, 等. 高压均质对NFC水蜜桃浊汁稳定性及品质的影响[J]. 食品工业科技,2022,43(18):322−330. [CUI Y, GUO J Y, XUAN X T, et al. Effect of high pressure homogenization on the stability and quality of not-from-concentrate cloudy honey peach juice[J]. Science and Technology of Food Industry,2022,43(18):322−330.] CUI Y, GUO J Y, XUAN X T, et al. Effect of high pressure homogenization on the stability and quality of not-from-concentrate cloudy honey peach juice[J]. Science and Technology of Food Industry, 2022, 43（18）: 322−330.
[20]	BI C H, YAN Z M, WANG P L, et al. Effect of high pressure homogenization treatment on the rheological properties of citrus peel fiber/corn oil emulsion[J]. J Sci Food Agric,2020,100(9):3658−3665. doi: 10.1002/jsfa.10398
[21]	ZHU D, SHEN Y, WEI L, et al. Effect of particle size on the stability and flavor of cloudy apple juice.[J]. Food Chemistry,2020,328:126967. doi: 10.1016/j.foodchem.2020.126967
[22]	周林燕, 关云静, 毕金峰, 等. 超高压均质技术在鲜榨果蔬汁加工中应用的研究进展[J]. 高压物理学报,2016,30(1):78−88. [ZHOU L Y, GUAN Y J, BI J F, et al. Progress in application of ultra-high pressure homogenization in not-from-concentrate juice processing[J]. Chinese Journal of High Pressure Physics,2016,30(1):78−88.] doi: 10.11858/gywlxb.2016.01.012 ZHOU L Y, GUAN Y J, BI J F, et al. Progress in application of ultra-high pressure homogenization in not-from-concentrate juice processing[J]. Chinese Journal of High Pressure Physics, 2016, 30（1）: 78−88. doi: 10.11858/gywlxb.2016.01.012
[23]	LOPEZ-GAMEZ G, ELEZ-MARTINEZ P, MARTIN-BELLOSO O, et al. Recent advances toward the application of non-thermal technologies in food processing:An insight on the bioaccessibility of health-related constituents in plant-based products[J]. Foods,2021,10(7):1538. doi: 10.3390/foods10071538
[24]	BENITO S, PALOMERO F, MORATA A, et al. Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts[J]. Int J Food Microbiol,2009,132(2-3):145−152. doi: 10.1016/j.ijfoodmicro.2009.04.015
[25]	COMUZZO P, CALLIGARIS S, IACUMIN L, et al. Potential of high pressure homogenization to induce autolysis of wine yeasts[J]. Food Chem,2015,185:340−348. doi: 10.1016/j.foodchem.2015.03.129
[26]	DOS S C, ISMAIL M, CASSINI A S, et al. Effect of thermal and high pressure processing on stability of betalain extracted from red beet stalks[J]. J Food Sci Technol,2018,55(2):568−577. doi: 10.1007/s13197-017-2966-0
[27]	PUIG A, OLMOS P, QUEVEDO J M, et al. Microbiological and sensory effects of musts treated by high-pressure homogenization[J]. Food Science and Technology International,2008,14:5−11.
[28]	刘梦培, 郭晓君, 赵光远, 等. 超高压微射流均质技术对铁棍山药汁营养成分的影响[J]. 食品工业科技,2017,38(17):24−27. [LIU M P, GUO X J, ZHAO G Y, et al. Effect of high-pressure microfluidization technology on nutritional ingredients and antioxidant activity of iron yam juice[J]. Science and Technology of Food Industry,2017,38(17):24−27.] LIU M P, GUO X J, ZHAO G Y, et al. Effect of high-pressure microfluidization technology on nutritional ingredients and antioxidant activity of iron yam juice[J]. Science and Technology of Food Industry, 2017, 38（17）: 24−27.
[29]	卢薇, 鲁江. 高压均质灭菌对胡萝卜橙汁理化性质及类胡萝卜素生物利用率的影响[J]. 食品安全质量检测学报,2023,14(6):295−301. [LU W, LU J. Effects of high-pressure homogenization sterilization on physicochemical properties and carotenoid bioaccessibility of carrot-orange juices[J]. Journal of Food Safety & Quality,2023,14(6):295−301.] LU W, LU J. Effects of high-pressure homogenization sterilization on physicochemical properties and carotenoid bioaccessibility of carrot-orange juices[J]. Journal of Food Safety & Quality, 2023, 14（6）: 295−301.
[30]	卢薇, 邵昕, 鲁江. 高压灭菌工艺对蓝莓汁品质的影响[J]. 饮料工业,2023,26(4):12−17. [LU W, SHAO X, LU J, et al. Effects of high-pressure sterilization on the quality of blueberry juice[J]. Beverage Industry,2023,26(4):12−17.] LU W, SHAO X, LU J, et al. Effects of high-pressure sterilization on the quality of blueberry juice[J]. Beverage Industry, 2023, 26（4）: 12−17.
[31]	GUAN Y, ZHOU L, BI J, et al. Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage[J]. Innovative Food Science & Emerging Technologies,2016,36:320−329.
[32]	BENJAMIN O, GAMRASNI D. Microbial, nutritional, and organoleptic quality of pomegranate juice following high-pressure homogenization and low-temperature pasteurization[J]. Journal of Food Science,2020,85(3):592−599. doi: 10.1111/1750-3841.15032
[33]	KRUSZEWSKI B, ZAWADA K, KARPIŃSKI P. Impact of high-pressure homogenization parameters on physicochemical characteristics, bioactive compounds content, and antioxidant capacity of blackcurrant juice[J]. Molecules,2021,26(6):1802. doi: 10.3390/molecules26061802
[34]	TRIBST A A L, FRANCHI M A, DE MASSAGUER P R, et al. Quality of mango nectar processed by high-pressure homogenization with optimized heat treatment[J]. Journal of Food Science,2011,76(2):106−110.
[35]	TRIBST A A, AUGUSTO P E, CRISTIANINI M. The effect of high pressure homogenization on the activity of a commercial beta-galactosidase[J]. J Ind Microbial Biotechnol,2012,39(11):1587−1596. doi: 10.1007/s10295-012-1179-9
[36]	SUAREZ-JACOBO A, RUFER C E, GERVILLA R, et al. Influence of ultra-high pressure homogenization on antioxidant capacity, polyphenol and vitamin content of clear apple juice[J]. Food Chem,2011,127(2):447−454. doi: 10.1016/j.foodchem.2010.12.152
[37]	POUNIS G, COSTANZO S, BONACCIO M, et al. Reduced mortality risk by a polyphenol-rich diet:An analysis from the Moli-sani study[J]. Nutrition,2018,48:87−95. doi: 10.1016/j.nut.2017.11.012
[38]	MARSZAŁEK K, TRYCH U, BOJARCZUK A, et al. Application of high-pressure homogenization for apple juice:an assessment of quality attributes and polyphenol bioaccessibility[J]. Antioxidants,2023,12(2):451. doi: 10.3390/antiox12020451
[39]	MARTINEZ-SANCHEZ A, TARAZONA-DIAZ M P, GARCIA-GONZALEZ A, et al. Effect of high-pressure homogenization on different matrices of food supplements[J]. Food Sci Technol Int,2016,22(8):708−719. doi: 10.1177/1082013216642887
[40]	刘嘉宁, 刘璇, 张彪, 等. 高压均质对胡萝卜汁中内源水溶性果胶结构和类胡萝卜素生物利用度的影响[C]//中国食品科学技术学会(Chinese Institute of Food Science and Technology), 美国食品科技学会(Institute of Food Technologists). 2017中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛论文摘要集, 2017:456−457. [LIU J N, LIU X, ZHANG B, et al. Research progress in coix starch structure, physicochemical properties and industrial utilization[C]//Chinese Institute of Food Science and Technology, Institute of Food Technologists in the United States Summary collection of papers from the 14th Annual Conference of the Chinese Society for Food Science and Technology and the 9th China Food Industry Forum in 2017, 2017:4566−457.] LIU J N, LIU X, ZHANG B, et al. Research progress in coix starch structure, physicochemical properties and industrial utilization[C]//Chinese Institute of Food Science and Technology, Institute of Food Technologists in the United States Summary collection of papers from the 14th Annual Conference of the Chinese Society for Food Science and Technology and the 9th China Food Industry Forum in 2017, 2017: 4566−457.
[41]	关云静. 高压均质对NFC芒果汁微生物和品质的影响[D]. 北京:中国农业科学院, 2017. [GUAN Y J. The effect of high-pressure homogenization on the microorganisms and quality of NFC mango juice[D]. Beijing:Chinese Academy of Agricultural Sciences, 2017.] GUAN Y J. The effect of high-pressure homogenization on the microorganisms and quality of NFC mango juice[D]. Beijing: Chinese Academy of Agricultural Sciences, 2017.
[42]	SVELANDER C A, LOPEZ-SANCHEZ P, PUDNEY P D A, et al. High pressure homogenization increases the in vitro bioaccessibility of α- and β-carotene in carrot emulsions but not of lycopene in tomato emulsions[J]. Journal of Food Science,2011,76(9):H215−H225.
[43]	LIU X, LIU J, BI J, et al. Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice[J]. Carbohydrate Polymers,2019,203:176−184. doi: 10.1016/j.carbpol.2018.09.055
[44]	BETORET E, BETORET N, CARBONELL J V, et al. Effects of pressure homogenization on particle size and the functional properties of citrus juices[J]. Journal of Food Engineering,2009,92(1):18−23. doi: 10.1016/j.jfoodeng.2008.10.028
[45]	MARESCA P, DONSÌ F, FERRARI G. Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices[J]. Journal of Food Engineering,2011,104(3):364−372. doi: 10.1016/j.jfoodeng.2010.12.030
[46]	PATRIGNANI F, MANNOZZI C, TAPPI S, et al. High pressure homogenization potential on the shelf-life and functionality of kiwifruit juice[J]. Frontiers in Microbiology,2019,10:246. doi: 10.3389/fmicb.2019.00246
[47]	LIU J, BI J, LIU X, et al. Effects of high pressure homogenization and addition of oil on the carotenoid bioaccessibility of carrot juice[J]. Food & Function,2019,10(1):458−468.
[48]	WANG D W, LI X W, WANG K, et al. Impact of non-thermal modifications on the physicochemical properties and functionality of litchi pomace dietary fibre[J]. LWT-Food Science and Technology, 2023, 182:114878.
[49]	BOT F, CALLIGARIS S, CORTELLA G, et al. Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice[J]. Journal of Food Engineering,2018,221:70−76. doi: 10.1016/j.jfoodeng.2017.10.009
[50]	CALLIGARIS S, FOSCHIA M, BARTOLOMEOLI I, et al. Study on the applicability of high-pressure homogenization for the production of banana juices[J]. LWT-Food Science and Technology,2012,45(1):117−121. doi: 10.1016/j.lwt.2011.07.026
[51]	PATRIGNANI F, SIROLI L, SERRAZANETTI D I, et al. Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk[J]. Food Research International,2017,97:250−257. doi: 10.1016/j.foodres.2017.04.020
[52]	PULIGUNDLA P, PYUN Y R, MOK C. Pulsed electric field (PEF) technology for microbial inactivation in low-alcohol red wine[J]. Food Sci Biotechnol,2018,27(6):1691−1696. doi: 10.1007/s10068-018-0422-1
[53]	程银棋, 余元善, 吴继军, 等. 超高压均质联合二甲基二碳酸盐对荔枝汁中污染菌及其微生物货架期的影响[J]. 食品工业科技,2014,35(11):57−60. [CHENG Y Q, YU Y S, WU J J, et al. Effect of ultra high pressure homogenization and dimethyl decarbonate on the inactivation of indigenous microorganisms in the litchi juice and its microbial shelf-life[J]. Science and Technology of Food Industry,2014,35(11):57−60.] CHENG Y Q, YU Y S, WU J J, et al. Effect of ultra high pressure homogenization and dimethyl decarbonate on the inactivation of indigenous microorganisms in the litchi juice and its microbial shelf-life[J]. Science and Technology of Food Industry, 2014, 35（11）: 57−60.
[54]	董鹏. 高压均质对细菌营养体及芽孢的杀菌效果及机制研究[D]. 北京:中国农业大学, 2016. [DONG P. Inactivation mechanisms of vegetative microorganisms and bacterial spores by high pressure homogenization[D]. Beijing:China Agricultural Univerisity, 2016.] DONG P. Inactivation mechanisms of vegetative microorganisms and bacterial spores by high pressure homogenization[D]. Beijing: China Agricultural Univerisity, 2016.
[55]	VELÁZQUEZ-ESTRADA R M, HERNÁNDEZ-HERRERO M M, LÓPEZ-PEDEMONTE T J, et al. Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation[J]. Food Control,2011,22(2):313−317. doi: 10.1016/j.foodcont.2010.07.029
[56]	VELÁZQUEZ-ESTRADA R M, HERNÁNDEZ-HERRERO M M, RÜFER C E, et al. Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice[J]. Innovative Food Science & Emerging Technologies,2013,18:89−94.
[57]	DONG P, GEORGET E S, AGANOVIC K, et al. Ultra high pressure homogenization (UHPH) inactivation of Bacillus amyloliquefaciens spores in phosphate buffered saline (PBS) and milk[J]. Frontiers in Microbiology,2015,6:712.
[58]	BLANCO G, PEREDA A, BRIAN P, et al. A hydroxylase-like gene product contributes to synthesis of a polyketide spore pigment in Streptomyces halstedii[J]. J Bacteriol,1993,175(24):8043−8048. doi: 10.1128/jb.175.24.8043-8048.1993
[59]	CAMPOS F P, CRISTIANINI M. Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation[J]. Innovative Food Science & Emerging Technologies,2007,8(2):226−229.
[60]	LEITE T S, AUGUSTO P E D, CRISTIANINI M. Frozen concentrated orange juice (FCOJ) processed by the high pressure homogenization (HPH) technology:Effect on the ready-to-drink juice[J]. Food and Bioprocess Technology,2016,9:1070−1078. doi: 10.1007/s11947-016-1688-z
[61]	VOCE S, CALLIGARIS S, COMUZZO P. Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing[J]. Journal of Food Science and Technology,2021,58:4045−4054. doi: 10.1007/s13197-020-04867-8
[62]	LOIRA I, MORATA A, BAÑUELOS M A, et al. Use of ultra-high pressure homogenization processing in winemaking:Control of microbial populations in grape musts and effects in sensory quality[J]. Innovative Food Science & Emerging Technologies,2018,50:50−56.
[63]	TAYLOR T M, ROACH A, BLACK D G, et al. Inactivation of Escherichia coli K-12 exposed to pressures in excess of 300 MPa in a high-pressure homogenizer[J]. J Food Prot,2007,70(4):1007−1010. doi: 10.4315/0362-028X-70.4.1007
[64]	BEVILACQUA A, CAMPANIELLO D, SPERANZA B, et al. Two nonthermal technologies for food safety and quality-ultrasound and high pressure homogenization:Effects on microorganisms, advances, and possibilities:A review[J]. J Food Prot,2019,82(12):2049−2064. doi: 10.4315/0362-028X.JFP-19-059
[65]	YU Y, WU J, XU Y, et al. Effect of high pressure homogenization and dimethyl dicarbonate (DMDC) on microbial and physicochemical qualities of mulberry juice[J]. Journal of Food Science,2016,81(3):M702−M708.
[66]	DU L Y, SUN Y L , HAN L Y, et al. Inactivation of Saccharomyces cerevisiae by combined high pressure carbon dioxide and high pressure homogenization[J]. The Journal of Supercritical Fluids, 2023, 193:105816.
[67]	GUERZONI M E, VANNINI L, CHAVES LOPEZ C, et al. Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses[J]. Journal of Dairy Science,1999,82(5):851−862. doi: 10.3168/jds.S0022-0302(99)75303-8
[68]	MARTINEZ-GARCIA M, SAUCEDA-GALVEZ J N, CODINA-TORRELLA I, et al. Evaluation of continuous UVC treatments and its combination with UHPH on spores of Bacillus subtilis in whole and skim milk[J]. Foods,2019,8(11):539. doi: 10.3390/foods8110539
[69]	MOUTON T L, TONKIN J D, STEPHENSON F, et al. Increasing climate-driven taxonomic homogenization but functional differentiation among river macroinvertebrate assemblages[J]. Glob Chang Biol,2020,26(12):6904−6915. doi: 10.1111/gcb.15389
[70]	KLEINIG A R, MIDDELBERG A P J. On the mechanism of microbial cell disruption in high-pressure homogenisation[J]. Chemical Engineering Science,1998,53(5):891−898. doi: 10.1016/S0009-2509(97)00414-4
[71]	KELLY W J, MUSKE K R. Optimal operation of high-pressure homogenization for intracellular product recovery[J]. Bioprocess Biosyst Eng,2004,27(1):25−37. doi: 10.1007/s00449-004-0378-9
[72]	DIELS A M, MICHIELS C W. High-pressure homogenization as a non-thermal technique for the inactivation of microorganisms[J]. Crit Rev Microbiol,2006,32(4):201−216. doi: 10.1080/10408410601023516
[73]	DONSÌ F, WANG Y, LI J, et al. Preparation of curcumin sub-micrometer dispersions by high-pressure homogenization[J]. Journal of Agricultural and Food Chemistry,2010,58(5):2848−2853. doi: 10.1021/jf903968x

Supplements (1)

Supplements
Other Related Supplements

Get Citation

PDF

XML

Article Metrics

Article views (95) PDF downloads (19)

Science and Technology of Food Industry

Research Progress of High-pressure Homogenization Technology in Fruit and Vegetable Products

Abstract

References

Supplements

Other Related Supplements

Catalog

Article Metrics

Export File

Citation

Format

Content