Present and Future of High Pressure Processing
Autor: | Francisco J. Barba, Carole Tonello-Samson, Eduardo Pu‚rtolas, Mar¡a Lavilla |
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EAN: | 9780128172667 |
eBook Format: | ePUB/PDF |
Sprache: | Englisch |
Produktart: | eBook |
Veröffentlichungsdatum: | 22.08.2020 |
Untertitel: | A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods |
Kategorie: | |
Schlagworte: | bioaccessibility bioactive compounds bioavailability food science gastronomy high pressure processing industrial application innovative processing nutrients product innovation |
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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.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