Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods by Francisco J. Barba (9780128164051)

Eduardo Puértolas

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ISBN: 9780128164051

Format: Paperback / softback, 426 pages , 235mm x 191mm

Published: 20-Aug-2020

Imprint: Elsevier Science Publishing Co Inc

Publisher: Elsevier Science Publishing Co Inc

Country of Publication: United States

Description - Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods by Francisco J. Barba

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.

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Classification:
Technology, engineering, agriculture »
Industrial chemistry & manufacturing technologies »
Industrial chemistry »
Food & beverage technology

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Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods

Francisco J. Barba

Carole Tonello-Samson

Eduardo Puértolas

Description - Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods by Francisco J. Barba

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