夏远景,薄纯智,张胜勇,等.超高压食品处理技术[J].食品与药品,2006,8(2):62.
GOLDEN R,GANDY J,VOLLMER G.A review of the endocrine activity of parabens and implications for potential risks to human health[J].CRC Critical Reviews in Toxicology,2005,35(5):435.
DARBRE P D,HARVEY P W.Paraben esters:review of recent studies of endocrine toxicity,absorption,esterase and human exposure,and discussion of potential human health risks[J].Journal of Applied Toxicology,2008,28(5):561.
夏远景,薄纯智,张胜勇,等.超高压食品处理技术[J].食品与药品,2006,8(2):62.
吴怀祥.高压食品加工[J].食品科学,1996,17(1):3.
张丽娜,许利平,许式强,等.生产退回烟用香精香料保质期研究[J].安徽农学通报,2013(16):143.
LECHOUICH R V.Food safty implication of hydrostatic pressure as a food processing method[J].Food Technology,1993(7):164.
高杨,周国兴,王洋,等.超高压处理对法兰克福香肠中主要微生物的影响及其变化规律[J].肉类研究,2011(6):1.
ARROYO G,SANZ P D,PRESTAMO G.Effect of high pressure on the reduction of microbial populations in vegetables[J].Journal of Applied Microbiology,1997,82(6):735.
LOPEZ-CABALLERO M E,PEREZ-MATEOS M,MONTERO P,et al.Oyster preservation by high-pressure treatment[J].Journal of Food Protection,2000,63(2):196.
赵伟,杨瑞金,张文斌,等.超高压处理对牡蛎超微结构、组分及蛋白质变性的影响[J].食品与发酵工业,2011,37(5):7.
BAYINDIRLI A,ALPAS H,BOZOGLU F,et al.Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple,orange,apricot and sour cherry juices[J].Food Control,2006,17(1):52.
BERMUDEZ-AGUIRRE D,BARBOSACANO-VAS G V.An update on high hydrostatic pressure,from the laboratory to industrial applications[J].Food Engineering Reviews,2011,3(1):44.
ARROYO G,SANZ P D,PRESTAMO G.Effect of high pressure on the reduction of microbial populations in vegetables[J].Journal of Applied Microbiology,1997,82(6):735.
中国国家标准化管理委员会.食品安全国家标准食品微生物学检验:GB 4789-2016[S].北京:中国标准出版社,2016.
中国国家标准化管理委员会.食品安全国家标准食品用香精:GB 30616-2014[S].北京:中国标准出版社,2014.
王琎,李汴生,张微.超高压对果蔬制品品质影响研究进展[J].食品研究与开发,2012,33(3):214.
张晓,王永涛,李仁杰,等.我国食品超高压技术的研究进展[J].中国食品学报,2015,15(5):157.
郑倩,赵靓,董鹏,等.超高压对菠菜浆贮藏期间颜色变化的影响[J].中国食物与营养,2011,17(8):20.
曹霞敏,毕秀芳,李仁杰,等.超高压和热杀菌对草莓浊汁及清汁品质的影响[J].高压物理学报,2014,28(5):631.