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05074cam a2200457Ia 4500 |
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on1151473098 |
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OCoLC |
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20210423014350.0 |
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m o d |
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cr |n||||||||| |
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200424s2020 enk o 001 0 eng d |
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|a YDX
|b eng
|c YDX
|d OPELS
|d OCLCF
|d DKU
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| 020 |
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|a 9780128172643
|q (electronic bk.)
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|a 0128172649
|q (electronic bk.)
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| 020 |
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|z 9780128164020
|q (print)
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| 020 |
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|z 0128164026
|q (print)
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| 035 |
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|a (OCoLC)1151473098
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| 050 |
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4 |
|a TP370
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| 082 |
0 |
4 |
|a 664
|2 23
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| 245 |
0 |
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|a Pulsed electric fields to obtain healthier and sustainable food for tomorrow
|h [electronic resource] /
|c edited by Francisco J. Barba, Oleksii Parniakov, Artur Wiktor.
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| 260 |
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|a London :
|b Academic Press,
|c 2020.
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| 300 |
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|a 1 online resource
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| 500 |
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|a Includes index.
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| 505 |
8 |
0 |
|g Part I:
|t Introduction:
|g 1.
|t How does pulsed electric field work? /
|r Urszula Tylewicz --
|g 2.
|t An overview of the potential applications to produce healthy food products based on pulsed electric field treatment /
|r Alica Lammerskitten, Artur Wiktor, Nikolai Lebovka et al.
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| 505 |
8 |
0 |
|g Part II:
|t Impact of PEF on bioaccessibility/bioavailability and development of nutraceuticals/food additives:
|g 3.
|t Health promoting benefits of PEF : bioprotective capacity against the oxidative stress and its impact on nutrient and bioactive compound bioaccessibility /
|r Zhenzhou Zhu, Fang Wang, Francisco J. Barba et al. --
|g 4.
|t Pulsed electric field (PEF) as an efficient technology for food additives and nutraeuticals development /
|r Mahesha M. Poojary, Marianne N. Lund and Francisco J. Barba.
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| 505 |
8 |
0 |
|g Part III:
|t Reduction of toxic/contaminants assisted by PEF:
|g 5.
|t Pulsed electric field as a sustainable tool for the production of healthy snacks /
|r Robin Ostermeier, Kevin Hill, Henry Jäger et al. --
|g 6.
|t Effect of pulsed electric field on Maillard reaction and hydroxymethylfurfural production /
|r Amin Mousavi Khaneghah, Mohsen Gavahian, Francisco J. Barba et al. --
|g 7.
|t The potential of pulsed electric fields to reduce pesticides and toxins /
|r Noelia Pallarés, Josefa Tolosa, Emilia Ferrer et al.
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| 505 |
8 |
0 |
|g Part IV:
|t Improvement of the efficiency of industrial processes:
|g 8.
|t PEF as an alternative tool to prevent thermolabile compound degradation during dehydration processes /
|r Artur Wiktor, Anubhav Pratap Singh, Dorota Witrowa-Rajchert et al. --
|g 9.
|t Modification of food structure and improvement of freezing processes by pulsed electric field treatment /
|r Magdalena Dadan, Malgorzata Nowacka, Dorota Witrowa-Rajchert --
|g 10.
|t Pulsed electric field applications for the extraction of compounds and fractions (fruit juices, winery, oils, by-products, etc.) /
|r Rohit Thirumdas, Chaitanya Sarangapani and Francisco J. Barba --
|g 11.
|t Pulsed electric field-treated insects and algae as future food ingredients /
|r Sergiy Smetana, Houcine Mhemdi, Volker Heinz et al.
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| 505 |
8 |
0 |
|g Part V:
|t Patents, commercial applications and limitations of pulsed electric field treatment (or maybe safety aspects of PEF utilization):
|g 12.
|t Industrial scale equipment, patents, and commercial applications /
|r Stefan Toepfl, Jimmy Kinsella and Oleksii Parniakov --
|g 13.
|t Limitations of pulsed electric field utilization in food industry /
|r Gianpiero Pataro and Giovanna Ferrari --
|g 14.
|t Consumer attitudes regarding the use of PEF in European Union : the example of Poland /
|r Maryna Mikhrovska, Anna Käferböck, Dorota Witrowa-Rajchert et al.
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| 520 |
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|a 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. --
|c Provided by publisher.
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| 650 |
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0 |
|a Food industry and trade.
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| 650 |
|
0 |
|a Food
|x Microbiology.
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| 650 |
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0 |
|a Food
|x Safety measures.
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| 650 |
|
7 |
|a Food industry and trade.
|2 fast
|0 (OCoLC)fst00930843
|
| 650 |
|
7 |
|a Food
|x Microbiology.
|2 fast
|0 (OCoLC)fst00930535
|
| 650 |
|
7 |
|a Food
|x Safety measures.
|2 fast
|0 (OCoLC)fst00930602
|
| 655 |
|
4 |
|a Electronic books.
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| 700 |
1 |
|
|a Barba, Francisco
|q (Francisco J.)
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| 700 |
1 |
|
|a Parniakov, Oleksii.
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| 700 |
1 |
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|a Wiktor, Artur.
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| 776 |
0 |
8 |
|c Original
|z 0128164026
|z 9780128164020
|w (OCoLC)1112424197
|
| 856 |
4 |
0 |
|3 ScienceDirect
|u https://www.sciencedirect.com/science/book/9780128164020
|
