Present and future of high pressure processing : a tool for developing innovative, sustainable, safe and healthy foods / edited by Francisco J. Barba [and more].

Format:

Book

Contributor:

Barba, Francisco (Francisco J.)

Language:

English

Subjects (All):

Food industry and trade.

Pressure cooking.

Genre:

Electronic books.

Physical Description:

1 online resource

Place of Publication:

Amsterdam : Elsevier, 2020.

System Details:

text file

Summary:

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. -- Provided by publisher.

Contents:

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

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

Chapter 3 Impact of HPP on probiotics: Kinetic and metabolic profiling study of yogurt produced under different pressure c ...

2 Materials and methods

2.1 Inoculation

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

Conflict of interest

Chapter 4 Impact of HPP on the bioaccessibility/bioavailability of nutrients and bioactive compounds as a key factor in th ...

2 Methods for determining bioaccessibility

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

Section 3: Reduction of toxic/contaminants assisted by HPP

Chapter 5 HPP impact to reduce allergenicity of foods

2 Milk allergens

3 Egg allergens

4 Legumes (peanuts and soy)

5 Nuts

6 Seafood (fish, mollusks, and crustaceans) allergens

7 Wheat

8 Other allergens: Fruits and vegetables

9 Future challenges and concluding remarks

Chapter 6 Effect of high-pressure thermal sterilization (HPTS) on the reduction of food processing contaminants (e.g., fur ...

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

Notes:

Includes index.

Other Format:

Print version:

ISBN:

9780128172667

0128172665

OCLC:

1190853140

Access Restriction:

Restricted for use by site license.