Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods

Developed for academic researchers and for those 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. The book begins with an introduction quickly followed by a section focused 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 addressing opportunities for the use of high pressure processing the development of healthy and/or functional food. This resource concludes with an analysis of the challenges with regard to the use of high pressure processing as an innovative application. Explores the use of high pressure processing as a tool for developing new productsOutlines the structure and improved functional properties provided by high pressure processingIllustrates potential applications and future trends of high pressure processingExplains the mechanisms that influence the impact of high pressure processingHighlights the optimal conditions for high pressure process to develop certain food productsDefines the challenges and future perspectives in the use of high pressure processing for food product development INDICE: Section I: Introduction 1. An overview of the potential applications based on HPP mechanism Section II. Impact of HPP on bioactive compounds content and bioaccessibility/bioavailability 2. HPP for improving preservation of vitamin and antioxidant compounds contents in vegetable matrices 3. Impact of HPP on probiotics and prebiotics 4. Impact of HPP on nutrient and bioactive compound bioaccessibility/bioavailability as a key factor for food processing development Section III. Reduction of toxic/contaminants assisted by HPP 5. HP impact to reduce allergenicity of food 6. Effect of HPP on reduction of food processing contaminants (furan, acrylamide, HMF) 7. Potential of HPP to reduce pesticides Section IV. Opportunities of HPP in healthy and/or functional food development 8. HPP as an innovation tool for healthy foods 9. HPP in fish products: impact on quality and applications 10. HPP in meat products: impact on quality and applications 11. HPP in dairy products: impact on quality and applications 12. HPP in vegetable products: impact on quality and applications Section V. Challenges of HPP in innovative applications 13. Advances in equipment and commercial development of HPP in-pack and in-bulk 14. HPP as an efficient technology for food additive and nutraceutical development 15. Application of HPP in food fermentation processes 16. Strategies for development of new products based in changes of rheology of foods HPP packaging

• ISBN: 978-0-12-816405-1
• Editorial: Elsevier
• Encuadernacion: Rústica
• Páginas: 432
• Fecha Publicación: 01/07/2020
• Nº Volúmenes: 1
• Idioma: Inglés