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Present and future of high pressure processing : a tool for developing innovative, sustainable, safe and healthy foods /
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 inactivati...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Elsevier,
2020.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_on1190853140 | ||
| 003 | OCoLC | ||
| 005 | 20231120010507.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 200828s2020 ne o 001 0 eng d | ||
| 040 | |a YDX |b eng |e pn |c YDX |d OPELS |d UKAHL |d N$T |d UKMGB |d DKU |d OCLCF |d EBLCP |d OCLCO |d OCLCQ |d OCLCO |d K6U |d OCLCQ |d OCLCO | ||
| 015 | |a GBC0C5372 |2 bnb | ||
| 016 | 7 | |a 019898530 |2 Uk | |
| 019 | |a 1195470444 | ||
| 020 | |a 9780128172667 |q (electronic bk.) | ||
| 020 | |a 0128172665 |q (electronic bk.) | ||
| 020 | |z 9780128164051 | ||
| 020 | |z 0128164050 | ||
| 035 | |a (OCoLC)1190853140 |z (OCoLC)1195470444 | ||
| 050 | 4 | |a TP370.5 | |
| 082 | 0 | 4 | |a 664/.024 |2 23 |
| 245 | 0 | 0 | |a Present and future of high pressure processing : |b a tool for developing innovative, sustainable, safe and healthy foods / |c edited by Francisco J. Barba [and more]. |
| 260 | |a Amsterdam : |b Elsevier, |c 2020. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | |a 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. -- |c Provided by publisher. | ||
| 505 | 0 | |a Intro -- Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods -- Copyright -- Contents -- Contributors -- Section 1: Introduction -- Chapter 1 An overview of the potential applications based on HPP mechanism -- 1 Introduction -- Acknowledgments -- References -- Section 2: Impact of HPP on bioactive compounds content and bioaccessibility/bioavailability -- Chapter 2 HPP for improving preservation of vitamin and antioxidant contents in vegetable matrices -- 1 Introduction | |
| 505 | 8 | |a 2 Main vitamin and antioxidant compounds in vegetable matrices -- 3 Effect of HPP on vitamin and antioxidants in vegetable products -- 3.1 Water-soluble vitamins -- 3.2 Fat-soluble vitamins -- 3.3 Carotenoids -- 3.4 Polyphenols -- 3.5 Sulfur-containing bioactive compounds -- 3.6 Betalains -- 3.7 Other antioxidants -- 4 Current status -- 5 Conclusions -- Acknowledgment -- References -- Chapter 3 Impact of HPP on probiotics: Kinetic and metabolic profiling study of yogurt produced under different pressure c ... -- 1 Introduction -- 2 Materials and methods -- 2.1 Inoculation | |
| 505 | 8 | |a 2.2 Fermentation conditions -- 2.3 Physicochemical analysis -- 2.4 Microbial counts -- 2.5 Activation volume calculation -- 2.6 Statistical analysis -- 2.7 Metabolic profiling by 1 H NMR -- 3 Results -- 3.1 Physicochemical analysis -- 3.1.1 Kinetic analysis -- 3.2 Microbial counts -- 3.3 Metabolic profiling by 1 H NMR -- 4 Discussion -- 5 Conclusion -- Acknowledgments -- Conflict of interest -- References -- Chapter 4 Impact of HPP on the bioaccessibility/bioavailability of nutrients and bioactive compounds as a key factor in th ... -- 1 Introduction -- 2 Methods for determining bioaccessibility | |
| 505 | 8 | |a 3 Impact of high-pressure processing on bioaccessibility -- 3.1 Influence of the composition and structure of the food matrix -- 3.2 Influence on the nutrients and bioactive compounds -- 3.2.1 Lipophilic compounds -- 3.2.2 Hydrophilic compounds -- 3.2.3 Mineral compounds -- 4 Conclusions -- References -- Section 3: Reduction of toxic/contaminants assisted by HPP -- Chapter 5 HPP impact to reduce allergenicity of foods -- 1 Introduction -- 2 Milk allergens -- 3 Egg allergens -- 4 Legumes (peanuts and soy) -- 5 Nuts -- 6 Seafood (fish, mollusks, and crustaceans) allergens -- 7 Wheat | |
| 505 | 8 | |a 8 Other allergens: Fruits and vegetables -- 9 Future challenges and concluding remarks -- References -- Chapter 6 Effect of high-pressure thermal sterilization (HPTS) on the reduction of food processing contaminants (e.g., fur ... -- 1 Introduction -- 2 Food processing contaminants (FPCs) -- 2.1 Furan -- 2.1.1 2-Methyl- & 3-methylfuran -- 2.1.2 Influence of high-pressure thermal sterilization on the formation of furan and methyl furans in foods -- 2.2 5-Hydroxymethylfurfural (HMF) -- 2.2.1 Influence of HPTS on HMF formation -- 2.3 3-MCPD/-esters and glycidyl esters | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Pressure cooking. | |
| 650 | 7 | |a Food industry and trade |2 fast |0 (OCoLC)fst00930843 | |
| 650 | 7 | |a Pressure cooking |2 fast |0 (OCoLC)fst01754341 | |
| 700 | 1 | |a Barba, Francisco |q (Francisco J.) | |
| 776 | 0 | 8 | |i Print version: |z 0128164050 |z 9780128164051 |w (OCoLC)1130259903 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128164051 |z Texto completo |