Present and Future of High Pressure Processing
A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
Published on 22. August 2020
426 pages
978-0-12-817266-7 (ISBN)
Description
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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Francisco J. Barba | Carole Tonello-Samson | Eduardo Puertolas
Present and Future of High Pressure Processing
A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
Book
08/2020
Elsevier
€146.08
Shipment within 15-20 days
Content
Section 1. Introduction1. An overview of the potential applications based on HPP mechanism
Section 2. Impact of HPP on bioactive compounds content and bioaccessibility/bioavailability2. HPP for improving preservation of vitamin and antioxidant contents in vegetable matrices3.Impact of HPP on probiotics: Kinetic and metabolic profiling study of yogurt produced under different pressure conditions4.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 HPP5. HPP impact to reduce allergenicity of foods6. 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 development8. HPP as an innovation tool for healthy foods9. HPP in seafood products: Impact on quality and applications10. High-pressure processing (HPP) of meat products: Impact on quality and applications11. HPP in dairy products: Impact on quality and applications12. HPP of fruit and vegetable products: Impact on quality and applications
Section 5. Challenges of HHP in innovative applications13. Advances in high-pressure processing in-pack and in-bulk commercial equipment14. High hydrostatic pressure-assisted extraction: A review on its effects on bioactive profile and biological activities of extracts15. Application of HPP in food fermentation processes16. Strategies for development of new ingredients and food products based on HHP-induced changes in rheology17. An introduction to packaging for commercial high-pressure processing (HPP) applications
