Present and Future of High Pressure Processing
A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
Herausgeber: Barba, Francisco J; Lavilla, María; Puértolas, Eduardo; Tonello-Samson, Carole
Present and Future of High Pressure Processing
A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
Herausgeber: Barba, Francisco J; Lavilla, María; Puértolas, Eduardo; Tonello-Samson, Carole
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"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"--
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- Produktdetails
- Verlag: Elsevier Health Sciences
- Seitenzahl: 426
- Erscheinungstermin: 20. August 2020
- Englisch
- Abmessung: 276mm x 216mm x 35mm
- Gewicht: 860g
- ISBN-13: 9780128164051
- ISBN-10: 0128164050
- Artikelnr.: 58408051
- Verlag: Elsevier Health Sciences
- Seitenzahl: 426
- Erscheinungstermin: 20. August 2020
- Englisch
- Abmessung: 276mm x 216mm x 35mm
- Gewicht: 860g
- ISBN-13: 9780128164051
- ISBN-10: 0128164050
- Artikelnr.: 58408051
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
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