Present and Future of High Pressure Processing

Produk Detail:
  • Author : Francisco J. Barba
  • Publisher : Elsevier
  • Pages : 426 pages
  • ISBN : 0128172665
  • Rating : /5 from reviews
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Download or Read online Present and Future of High Pressure Processing full in PDF, ePub and kindle. this book written by Francisco J. Barba and published by Elsevier which was released on 02 September 2020 with total page 426 pages. We cannot guarantee that Present and Future of High Pressure Processing book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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.

Present and Future of High Pressure Processing

Present and Future of High Pressure Processing
  • Author : Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla
  • Publisher : Elsevier
  • Release : 02 September 2020
GET THIS BOOK Present and Future of High Pressure Processing

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

High Pressure Processing of Foods

High Pressure Processing of Foods
  • Author : Christopher J. Doona,Florence E. Feeherry
  • Publisher : John Wiley & Sons
  • Release : 04 February 2008
GET THIS BOOK High Pressure Processing of Foods

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 18 August 2020
GET THIS BOOK Innovative Food Processing Technologies

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives

High Pressure Technologies in Biomass Conversion

High Pressure Technologies in Biomass Conversion
  • Author : Rafał M. Łukasik
  • Publisher : Royal Society of Chemistry
  • Release : 14 March 2017
GET THIS BOOK High Pressure Technologies in Biomass Conversion

In recent years carbon dioxide has played an increasingly important role in biomass processing. This book presents the state-of-the-art of a range of diverse approaches for the use of carbon dioxide in biomass valorisation. The book explores cutting-edge research and important advances in green high-pressure technologies. It gives an overview of the most relevant and promising applications of high-pressure CO2-based technologies in biomass processing from the perspective of the biorefinery concept. Demonstrating the interdisciplinary aspects of high-pressure technologies from

Trends in High Pressure Bioscience and Biotechnology

Trends in High Pressure Bioscience and Biotechnology
  • Author : R. Hayashi
  • Publisher : Elsevier
  • Release : 21 January 2002
GET THIS BOOK Trends in High Pressure Bioscience and Biotechnology

A world wide interest in the various aspects of high pressure in the field of biological science led to the First International Conference on High Pressure Bioscience and Biotechnology in Kyoto, Japan. High pressure bioscience encompasses the fields of food sciences, pharmacy and medical fields and some high pressure techniques are used in the production of industrial products. Moreover, high pressure is a valuable tool for the study of natural macromolecules including biomembranes which are composed, primarily, of lipid and

Ultra High Pressure Treatment of Foods

Ultra High Pressure Treatment of Foods
  • Author : Marc E.G. Hendrickx,Dietrich Knorr
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOK Ultra High Pressure Treatment of Foods

During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper

Non thermal Processing of Foods

Non thermal Processing of Foods
  • Author : O. P. Chauhan
  • Publisher : CRC Press
  • Release : 10 January 2019
GET THIS BOOK Non thermal Processing of Foods

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of

Handbook of Food Preservation

Handbook of Food Preservation
  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release : 21 January 1999
GET THIS BOOK Handbook of Food Preservation

With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also

Aseptic Processing and Packaging of Food and Beverages

Aseptic Processing and Packaging of Food and Beverages
  • Author : Jairus R. D. David,Ralph H. Graves
  • Publisher : CRC Press
  • Release : 06 February 1996
GET THIS BOOK Aseptic Processing and Packaging of Food and Beverages

Aseptic Processing and Packaging of Food explains how aseptic processing and packaging first began and traces its fascinating progression over the last fifty years. It explores current technologies, discusses why they are used today, and explains why certain basic approaches to critical operations, such as pumping, heat exchange, fluid flow, and controls, must be applied. Commercially used heating and holding concepts are also explained, with emphasis on avoiding problems. This unique book states the technique and method of choice for

Improving Food Quality with Novel Food Processing Technologies

Improving Food Quality with Novel Food Processing Technologies
  • Author : Özlem Tokuşoğlu,Barry G. Swanson
  • Publisher : CRC Press
  • Release : 01 December 2014
GET THIS BOOK Improving Food Quality with Novel Food Processing Technologies

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints. The authors

High Pressure Processing of Fruit and Vegetable Products

High Pressure Processing of Fruit and Vegetable Products
  • Author : Milan Houška,Filipa Vinagre Marques da Silva
  • Publisher : CRC Press
  • Release : 24 October 2017
GET THIS BOOK High Pressure Processing of Fruit and Vegetable Products

High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure processing techniques for preserving fruits, fruit juices, and their mixtures. It contains basic information on the relation of high-process treatment parameters with the safety and quality of fruit and vegetable juices/products. The book focuses on product quality parameters, nutritional