Present and future of high pressure processing a tool for developing innovative, sustainable, safe and healthy foods$fedited by Francisco J. Barba (Departamento de Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Toxicología y Medicina Legal, Universitat de València, Burjassot (València), Valenican Community, Spain), Carole Tonello-Samson (Hiperbaric, Burgos, Spain), Eduardo Puértolas (AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Spain), María Lavilla (AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Spain)
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 -- Ackno...
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| Weitere Verfasser: | , , , |
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| Format: | UnknownFormat |
| Sprache: | eng |
| Veröffentlicht: |
Amsterdam, Kidlington, Cambridge, MA
Elsevier
2020
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| Schlagworte: | |
| Online Zugang: | Inhaltsverzeichnis und Leseprobe |
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Tag hinzufügen | Zusammenfassung: | 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 -- 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 -- 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 -- 3 Impact of high-pressure processing on bioaccessibility -- 3.1 Influence of the composition and structure of the food matrix. |
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| Beschreibung: | Literaturangaben |
| Beschreibung: | xi, 413 Seiten Illustrationen, Diagramme |
| ISBN: | 9780128164051 978-0-12-816405-1 |