Present and Future of High Pressure Processing (eBook, ePUB)

A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
Redaktion: Barba, Francisco J.; Lavilla, María; Puértolas, Eduardo; Tonello-Samson, Carole

• Format: ePub

Produktbeschreibung

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.

This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application.

• Explores the use of high-pressure processing as a tool for developing new products
• Outlines the structure and improved functional properties provided by high-pressure processing
• Illustrates potential applications and future trends of high-pressure processing
• Explains the mechanisms that influence the impact of high-pressure processing
• Highlights the optimal conditions for high-pressure processing to develop certain food products
• Defines the challenges and future perspectives in the use of high-pressure processing for food product development

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 426
• Erscheinungstermin: 22. August 2020
• Englisch
• ISBN-13: 9780128172667
• Artikelnr.: 61688447

Inhaltsangabe

Section 1. Introduction 1. An overview of the potential applications based
on HPP mechanism
Section 2. Impact of HPP on bioactive compounds content and
bioaccessibility/bioavailability 2. HPP for improving preservation of
vitamin and antioxidant contents in vegetable matrices 3.Impact of HPP on
probiotics: Kinetic and metabolic profiling study of yogurt produced under
different pressure conditions 4.Impact of HPP on the bioaccessibility/
bioavailability of nutrients and bioactive compounds as a key factor in the
development of food processing
Section 3. Reduction of toxic/contaminants assisted by HPP 5. HPP impact to
reduce allergenicity of foods 6. Effect of high-pressure thermal
sterilization (HPTS) on the reduction of food processing contaminants
(e.g., furan, acrylamide, 3-MCPD-esters, HMF) 7. The potential of HPP for
minimizing pesticides and toxins in food products
Section 4. Opportunities of HPP in healthy and/or functional food
development 8. HPP as an innovation tool for healthy foods 9. HPP in
seafood products: Impact on quality and applications 10. High-pressure
processing (HPP) of meat products: Impact on quality and applications 11.
HPP in dairy products: Impact on quality and applications 12. HPP of fruit
and vegetable products: Impact on quality and applications
Section 5. Challenges of HHP in innovative applications 13. Advances in
high-pressure processing in-pack and in-bulk commercial equipment 14. High
hydrostatic pressure-assisted extraction: A review on its effects on
bioactive profile and biological activities of extracts 15. Application of
HPP in food fermentation processes 16. Strategies for development of new
ingredients and food products based on HHP-induced changes in rheology 17.
An introduction to packaging for commercial high-pressure processing (HPP)
applications