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Pulsed electric fields to obtain healthier and sustainable food for tomorrow /
Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation. The book begins with an introduction on how pulsed electric fields work and then addresses the impact of puls...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press,
2020.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Part I: Introduction: 1. How does pulsed electric field work? / Urszula Tylewicz
- 2. An overview of the potential applications to produce healthy food products based on pulsed electric field treatment / Alica Lammerskitten, Artur Wiktor, Nikolai Lebovka et al.
- Part II: Impact of PEF on bioaccessibility/bioavailability and development of nutraceuticals/food additives: 3. Health promoting benefits of PEF : bioprotective capacity against the oxidative stress and its impact on nutrient and bioactive compound bioaccessibility / Zhenzhou Zhu, Fang Wang, Francisco J. Barba et al.
- 4. Pulsed electric field (PEF) as an efficient technology for food additives and nutraeuticals development / Mahesha M. Poojary, Marianne N. Lund and Francisco J. Barba.
- Part III: Reduction of toxic/contaminants assisted by PEF: 5. Pulsed electric field as a sustainable tool for the production of healthy snacks / Robin Ostermeier, Kevin Hill, Henry �Jger et al.
- 6. Effect of pulsed electric field on Maillard reaction and hydroxymethylfurfural production / Amin Mousavi Khaneghah, Mohsen Gavahian, Francisco J. Barba et al.
- 7. The potential of pulsed electric fields to reduce pesticides and toxins / Noelia Palla�rs, Josefa Tolosa, Emilia Ferrer et al.
- Part IV: Improvement of the efficiency of industrial processes: 8. PEF as an alternative tool to prevent thermolabile compound degradation during dehydration processes / Artur Wiktor, Anubhav Pratap Singh, Dorota Witrowa-Rajchert et al.
- 9. Modification of food structure and improvement of freezing processes by pulsed electric field treatment / Magdalena Dadan, Malgorzata Nowacka, Dorota Witrowa-Rajchert
- 10. Pulsed electric field applications for the extraction of compounds and fractions (fruit juices, winery, oils, by-products, etc.) / Rohit Thirumdas, Chaitanya Sarangapani and Francisco J. Barba
- 11. Pulsed electric field-treated insects and algae as future food ingredients / Sergiy Smetana, Houcine Mhemdi, Volker Heinz et al.
- Part V: Patents, commercial applications and limitations of pulsed electric field treatment (or maybe safety aspects of PEF utilization): 12. Industrial scale equipment, patents, and commercial applications / Stefan Toepfl, Jimmy Kinsella and Oleksii Parniakov
- 13. Limitations of pulsed electric field utilization in food industry / Gianpiero Pataro and Giovanna Ferrari
- 14. Consumer attitudes regarding the use of PEF in European Union : the example of Poland / Maryna Mikhrovska, Anna �Kfer�bck, Dorota Witrowa-Rajchert et al.