Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

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  • Author : Francisco J. Barba
  • Publisher : Academic Press
  • Pages : 352 pages
  • ISBN : 0128172649
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

Download or Read online Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow full in PDF, ePub and kindle. this book written by Francisco J. Barba and published by Academic Press which was released on 17 April 2020 with total page 352 pages. We cannot guarantee that Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow 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. 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 pulsed electric fields on bioaccessability/bioavailability and the development of nutraceuticals and food additives. Other sections explore the reduction of contaminants and assess the improvement of industrial process efficiency. A final section explores patents and commercial applications. This book will be a welcomed resource for anyone interested in the technological, physiochemical and nutritional perspectives of product development and the reduction of food toxins and contaminants. The concepts explored in this book could have a profound impact on addressing the concept of "food on demand," a concept that is a top priority in industry. Explores how pulsed electric field treatment affects nutrients and the retention of bioactive compounds Identifies PEF approaches and optimized, targeted processing conditions to improve food quality, bioavailability and bioaccessibility of nutrients and bioactive compounds Highlights the mechanisms influencing the reduction of toxins and contaminants during pulsed electric fields processing Explains how pulsed electric fields design can enhance sustainability throughout the food chain

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow
  • Author : Francisco J. Barba,Oleksii Parniakov,Artur Wiktor
  • Publisher : Academic Press
  • Release : 17 April 2020
GET THIS BOOK 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 pulsed electric fields on bioaccessability/bioavailability and the development of nutraceuticals and food additives. Other sections explore the reduction of contaminants and assess the improvement of industrial process efficiency. A final section explores patents and commercial applications.

Pulsed Electric Fields Technology for the Food Industry

Pulsed Electric Fields Technology for the Food Industry
  • Author : Javier Raso,Volker Heinz,Ignacio Alvarez,Stefan Toepfl
  • Publisher : Springer Nature
  • Release : 05 December 2022
GET THIS BOOK Pulsed Electric Fields Technology for the Food Industry

Among all nonthermal food processing technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at temperatures that do not cause any deleterious effect on flavor, color or nutrient value of foods opens interesting possibilities for the food processing industry. This new and revised edition of Pulsed Electric Fields Technology for the Food Industry presents the information

Food Preservation and Safety of Natural Products

Food Preservation and Safety of Natural Products
  • Author : Helen N. Onyeaka,Ozioma F. Nwabor
  • Publisher : Academic Press
  • Release : 24 June 2022
GET THIS BOOK Food Preservation and Safety of Natural Products

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the

Nonthermal Processing in Agri Food Bio Sciences

Nonthermal Processing in Agri Food Bio Sciences
  • Author : Anet Režek Jambrak
  • Publisher : Springer Nature
  • Release : 28 October 2022
GET THIS BOOK Nonthermal Processing in Agri Food Bio Sciences

This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture,

Sustainable Production Technology in Food

Sustainable Production Technology in Food
  • Author : Jose M. Lorenzo,Paulo E.S. Munekata,Francisco J. Barba
  • Publisher : Academic Press
  • Release : 16 August 2021
GET THIS BOOK Sustainable Production Technology in Food

Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current scenario of technological advances within the food production system, focusing on the context of sustainability and offering future perspectives for the sustainable production of food. Presents a comprehensive discussion around the multidisciplinary aspects of technological advances for sustainable food production Addresses the current relationship between food

Natural Product Extraction

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  • Author : Juliana Prado,Mauricio Rostagno
  • Publisher : Royal Society of Chemistry
  • Release : 20 July 2022
GET THIS BOOK Natural Product Extraction

Natural products are used by the food, pharmaceutical and cosmetics industries, and extraction technologies and potential applications for plant extracts are of interest to many industrial sectors. Extraction of natural products in an economic and environmentally friendly way is of high importance to all industries involved. The second edition of this book presents an updated, holistic, in-depth view of the more environmentally benign techniques available for the extraction of natural products, along with their newest applications and case studies. Conventional

Research Topics in Bioactivity Environment and Energy

Research Topics in Bioactivity  Environment and Energy
  • Author : Carlton A. Taft,Sergio R. de Lazaro
  • Publisher : Springer Nature
  • Release : 05 September 2022
GET THIS BOOK Research Topics in Bioactivity Environment and Energy

This book covers edge-point applications in science and engineering. The chapters discuss the functional properties of advanced engineering materials and biomolecules, improving the comprehension of their chemical physical properties and potential for new technological and medicinal applications. The book presents a small number of experimental techniques and computational simulation models from basic concepts of classical/quantum mechanics, physics, chemistry, biology, statistical methods that can predict important applications and properties of these materials/biomolecules. The content shows how improving design of

Improving Sustainable Viticulture and Winemaking Practices

Improving Sustainable Viticulture and Winemaking Practices
  • Author : J. Miguel Costa,Sofia Catarino,Jose M.Escalona,Piergiorgio Comuzzo
  • Publisher : Academic Press
  • Release : 19 March 2022
GET THIS BOOK Improving Sustainable Viticulture and Winemaking Practices

Improving Sustainable Practices in Viticulture and Enology provides an up-to-date view on the major issues concerning the sustainability of the wine supply chain. The book describes problems and solutions on the use of inputs (e.g., water, energy) and emphasizes the roles and limitations of implementing circularity in the sector. It identifies some of the most relevant metrics while pinpointing the most critical issues concerning the environmental impacts of wine’s supply chain (vineyards, wineries, trading). This is a novel

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 24 October 2021
GET THIS BOOK Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each.

Aflatoxins in Food

Aflatoxins in Food
  • Author : Khalid Rehman Hakeem,Carlos A. F. Oliveira,Amir Ismail
  • Publisher : Springer Nature
  • Release : 13 January 2022
GET THIS BOOK Aflatoxins in Food

Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide. The mycotoxins of most significance are the aflatoxins due to their severe health implications and their prevalence in food commodities on a larger scale. Aflatoxins are produced by certain species of fungi the most prominent among which are Aspergillus flavus, A. parasiticus and A. nominous. Food commodities of African and South Asian countries are especially reported to have aflatoxins well beyond the allowable

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : Woodhead Publishing
  • Release : 18 June 2022
GET THIS BOOK Food Processing Technology

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
  • Author : Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata︎
  • Publisher : Academic Press
  • Release : 19 November 2020
GET THIS BOOK Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use

Innovative and Emerging Technologies in the Bio marine Food Sector

Innovative and Emerging Technologies in the Bio marine Food Sector
  • Author : Marco Garcia-Vaquero,Gaurav Rajauria
  • Publisher : Academic Press
  • Release : 06 December 2021
GET THIS BOOK Innovative and Emerging Technologies in the Bio marine Food Sector

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of

Engineering Plant Based Food Systems

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  • Author : Sangeeta Prakash,Bhesh Bhandari,Claire Gaiani
  • Publisher : Academic Press
  • Release : 25 November 2022
GET THIS BOOK Engineering Plant Based Food Systems

Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based