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Advances in Food Applications for High Pressure Processing Technology

This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology. In recent years, HPP has gained acceptance in the industry for its use in the development of nutritious clean label food products which meet modern demands from h...

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Đã lưu trong:
Chi tiết về thư mục
Những tác giả chính: Muhammad Shahbaz, Hafiz (Tác giả), Javed, Farah (Tác giả), Park, Jiyong (Tác giả)
Tác giả của công ty: SpringerLink (Online service)
Định dạng: Điện tử eBook
Ngôn ngữ:Tiếng Anh
Được phát hành: Cham : Springer Nature Switzerland : Imprint: Springer, 2023.
Phiên bản:1st ed. 2023.
Loạt:SpringerBriefs in Food, Health, and Nutrition,
Những chủ đề:
Food science.
Food > Analysis.
Chemistry.
Food Engineering.
Food Science.
Food Chemistry.
Truy cập trực tuyến:https://doi.org/10.1007/978-3-031-33643-0
Các nhãn: Thêm thẻ
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Mục lục:
  • Chapter 1
  • Introduction and Advances in HPP Equipment
  • 1.1 WorkingMechanism of HPP
  • 1.2 HPP Industrial Equipment Manufacturers
  • 1.2.1 History of High Pressure Equipment
  • 1.3 Types of Packaging Material Used for HPP Foods
  • Chapter 2
  • Applications of HPP for Microbial Food Safety
  • 2.1 Factors Affected Microbial Inactivation
  • 2.1.1 Process Parameters
  • 2.1.2 Microbial Characteristics
  • 2.1.3 Influence of Substrate Composition, pH, and Water Activity
  • 2.2 Food Pasteurization and Sterilization Effects
  • 2.3 Intrinsic and Extrinsic Factors
  • 2.3.1 Species and Strain Variation
  • 2.3.2 Stage of Growth
  • 2.3.3 Substrate
  • 2.3.4 Temperature
  • Chapter 3
  • Shelf Life and Quality Improvements of HPP Treated Food Products
  • 3.1 Juices
  • 3.2 Meats
  • 3.3 Fruits and Vegetable Products
  • 3.4 Dairy products
  • 3.5 Flour and powders
  • 3.6 Fermented products
  • 3.7 Fermented products
  • Chapter 4
  • HPP Applications for Extraction of Bioactive Compounds
  • 4.1 Effect of HPP on bioactive compounds recovery
  • 4.1.1 Polyphenols
  • 4.1.2 Carotenoids
  • 4.1.3 Glucosinolates
  • 4.2 Effect of HPP on bioactive compounds
  • 4.2.1 Micronutrients and phytonutrients
  • 4.2.2 Minerals
  • Chapter 5
  • Advanced Applications of HPP for Improved Functionality of Food Products
  • 5.1 Effect of HPP on allergenicity of food
  • 5.2 Effect of HPP on preserving lipids
  • 5.3 Effect of HPP on Salt Contents
  • 5.4 Sea foods
  • 5.6 Development of Clean Label Products
  • Chapter 6
  • Current Challenges and Future Applications of HPP
  • References. .

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