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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
Francisco J. Barba (Edited by), Carole Tonello-Samson (Edited by), Eduardo Puértolas (Edited by), María Lavilla (Edited by)
9780128164051, Elsevier Science
Paperback, published 20 August 2020
426 pages
23.4 x 19 x 2.7 cm, 0.86 kg
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.
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
Subject Areas: Fitness & diet [VFM], Food & beverage technology [TDCT]
