Ultra-high pressure sterilization technology is a new method as non-thermal processing in food to effectively sterilize and inactivate enzymes. In this review, the fundamental principle and the main features of ultra-high pressure technology have been introduced, and the effects of ultra-high pressure processing on factors which will affect food quality such as enzymatic activity, texture, flavor, nutrient compounds, antioxidant activity and major microorganisms have been discussed. Furthermore, the application prospect and safety of ultra-high pressure technology in food processing have also been analyzed.
标题：超高压灭菌技术在保障食品品质及安全性的 应用现状与展望
英文标题：Application and prospect of ultra-high pressure sterilization technology on food quality and safety
