FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (8): 457-460.

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Application of Functional Foods with Ultra High Pressure Treatment and Its Safety Assessment

 MA  Yong-Kun   

  1. College of Biological and Environmental Engineering, Jiangsu University
  • Online:2005-08-15 Published:2011-09-19

Abstract: The paper mainly introduced the application of functional foods with ultra high pressure (UHP) treatment, including the effect on vitamins, peptides, oligosaccharide, polyunsaturated fatty acids and carotenoids, and assessed its safety

Key words: ultra high pressure, functional food, application, safety assessment