Since 2014
Application of Ultra-high Pressure Processing Technology
Journal of Economics and Public Finance
View Archive Info| Field | Value | |
| Title |
Application of Ultra-high Pressure Processing Technology
|
|
| Creator |
Chen, Jun
Pei, Yu Xu, Shi Yan |
|
| Description |
High pressure processing is an innovation for the traditional food processing and preservation method. Since the method of ultra-high pressure processing (HPP) exerts a very little influence on the covalent bond of food, its influence on the nutrition, taste, and texture of food is minimized. However, HPP food is perishable in long distance transportation and sales process. Since food freshness directly affects the final demand in market, how to use the appropriate strategy to manage commodity stocks effectively during the long time and distance in food transportation and match the supply and demand of HPP food to improve the competitiveness of companies are the challenges faced by HPP food companies in upstream and downstream supply chain. This paper describes of the different features of HPP foods compared to that of traditional processed foods, and analyzes the collaboration of HPP foods supply chain members.
|
|
| Publisher |
SCHOLINK INC.
|
|
| Contributor |
—
|
|
| Date |
2019-07-31
|
|
| Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion Peer-reviewed Article |
|
| Format |
application/pdf
|
|
| Identifier |
http://www.scholink.org/ojs/index.php/jepf/article/view/2206
10.22158/jepf.v5n3p341 |
|
| Source |
Journal of Economics and Public Finance; Vol 5, No 3 (2019); p341
2377-1046 2377-1038 |
|
| Language |
eng
|
|
| Relation |
http://www.scholink.org/ojs/index.php/jepf/article/view/2206/2338
|
|
| Rights |
Copyright (c) 2019 Jun Chen, Yu Pei, Shi Yan Xu
http://creativecommons.org/licenses/by/4.0 |
|