[DOWNLOAD] "Present and Future of High Pressure Processing" by Francisco J. Barba, Carole Tonello-Samson, Eduardo Puértolas & María Lavilla " Book PDF Kindle ePub Free

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eBook details

• Title: Present and Future of High Pressure Processing
• Author : Francisco J. Barba, Carole Tonello-Samson, Eduardo Puértolas & María Lavilla
• Release Date : January 22, 2020
• Genre: Diet & Nutrition,Books,Health, Mind & Body,Professional & Technical,Medical,Engineering,MZGenre.ProfessionalTechnical.Engineering.eBooks.ChemicalPetroleumEngineering,Health & Fitness,
• Pages : * pages
• Size : 49090 KB

Description

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.
• Explores the use of high-pressure processing as a tool for developing new products.
• Outlines the structure and improved functional properties provided by high-pressure processing.
• Illustrates potential applications and future trends of high-pressure processing.
• Explains the mechanisms that influence the impact of high-pressure processing.
• Highlights the optimal conditions for high-pressure processing to develop certain food products.
• Defines the challenges and future perspectives in the use of high-pressure processing for food product development.

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