Present and future of high pressure processing : a tool for developing innovative, sustainable, safe and healthy foods /: a tool for developing innovative, sustainable, safe and healthy foods. (2020)

• Record Type: Book
• Further Information: Note: Edited by Francisco J. Barba, Carole Tonello-Samson, Eduardo Puértolas, María Lavilla.
• Editors: Barba, Francisco (Francisco J.); Tonello-Samson, Carole; Puértolas, Eduardo; Lavilla, María
• Contents: 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
• Publisher Details: Amsterdam : Elsevier
• Publication Date: 2020
• Extent: 1 online resource
• Subjects: 664.02; Food industry and trade; High pressure (Technology)
• Languages: English
• ISBNs: 9780128172667
• Related ISBNs: 9780128164051
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.