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Present and future of high pressure processing a tool for developing innovative, sustainable, safe and healthy foods /

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 inactivati...

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Other Authors: Barba, Francisco
Language:English
Published: Amsterdam : Elsevier, 2020.
Subjects:
Food industry and trade.
Pressure cooking.
Food industry and trade
Pressure cooking
Electronic books.
Online Access:ScienceDirect
Table of 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
  • 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
  • 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
  • References
  • Section 3: Reduction of toxic/contaminants assisted by HPP
  • Chapter 5 HPP impact to reduce allergenicity of foods
  • 1 Introduction
  • 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
  • References
  • Chapter 6 Effect of high-pressure thermal sterilization (HPTS) on the reduction of food processing contaminants (e.g., fur ...
  • 1 Introduction
  • 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

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