Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

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. Explores how pulsed electric field treatment affects nutrients and the retention of bioactive compounds Identifies PEF approaches and optimized, targeted processing conditions to improve food quality, bioavailability and bioaccessibility of nutrients and bioactive compounds Highlights the mechanisms influencing the reduction of toxins and contaminants during pulsed electric fields processing Explains how pulsed electric fields design can enhance sustainability throughout the food chain

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  • Author : Francisco J. Barba
  • Publisher : Academic Press
  • Pages : 352 pages
  • ISBN : 0128172649
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKPulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow
  • Author : Francisco J. Barba,Oleksii Parniakov,Artur Wiktor
  • Publisher : Academic Press
  • Release : 17 April 2020
GET THIS BOOKPulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

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.

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
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  • Publisher : Academic Press
  • Release : 01 December 2020
GET THIS BOOKDesign and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use

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Present and Future of High Pressure Processing
  • Author : Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla
  • Publisher : Elsevier
  • Release : 02 September 2020
GET THIS BOOKPresent and Future of High Pressure Processing

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

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  • Author : Da-Wen Sun
  • Publisher : Elsevier
  • Release : 14 August 2014
GET THIS BOOKEmerging Technologies for Food Processing

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive

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  • Publisher : Woodhead Publishing
  • Release : 14 October 2003
GET THIS BOOKEnvironmentally-Friendly Food Processing

Consumer pressure and increased regulation has made environmental awareness increasingly important in the food industry. Exploring how to achieve environmentally-friendly food production, this book reviews the assessment of various food products and the ways in which the industry can improve their operations and become more environmentally responsible. The editors and their panel of experts evaluate the environmental impact of food processing operations areas in such as fruit, vegetable, meat, and fish processing. They cover good practice in food processes including

Water Activity in Foods

Water Activity in Foods
  • Author : Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza
  • Publisher : John Wiley & Sons
  • Release : 15 April 2008
GET THIS BOOKWater Activity in Foods

Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods – water activity. A team of experienced editors designed this book for lasting value as a sound introduction to the concept of water activity for neophytes and seasoned professionals in both academe and industry. Topics have been carefully selected

Food and Health in Europe

Food and Health in Europe
  • Author : Aileen Robertson
  • Publisher : WHO Regional Office Europe
  • Release : 24 February 2021
GET THIS BOOKFood and Health in Europe

Poor nutrition, foodborne disease and lack of secure access to good food make an important contribution to the burden of disease and mortality in the WHO European Region. Better diets, food safety and food security will not only reduce or prevent suffering to individuals and societies but also help cut costs to health care systems and bring social and economic benefits to countries. People's chances for a healthy diet depend less on individual choices than on what food is available

Emerging and Traditional Technologies for Safe, Healthy and Quality Food

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  • Author : Viktor Nedović,Peter Raspor,Jovanka Lević,Vesna Tumbas Šaponjac,Gustavo V. Barbosa-Cánovas
  • Publisher : Springer
  • Release : 16 December 2015
GET THIS BOOKEmerging and Traditional Technologies for Safe, Healthy and Quality Food

Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on

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  • Author : National Academies of Sciences, Engineering, and Medicine,Division of Behavioral and Social Sciences and Education,Board on Environmental Change and Society,Health and Medicine Division,Food and Nutrition Board,Division on Earth and Life Studies,Water Science and Technology Board,Board on Life Sciences,Board on Atmospheric Sciences and Climate,Board on Agriculture and Natural Resources,Committee on Science Breakthroughs 2030: A Strategy for Food and Agricultural Research
  • Publisher : National Academies Press
  • Release : 21 April 2019
GET THIS BOOKScience Breakthroughs to Advance Food and Agricultural Research by 2030

For nearly a century, scientific advances have fueled progress in U.S. agriculture to enable American producers to deliver safe and abundant food domestically and provide a trade surplus in bulk and high-value agricultural commodities and foods. Today, the U.S. food and agricultural enterprise faces formidable challenges that will test its long-term sustainability, competitiveness, and resilience. On its current path, future productivity in the U.S. agricultural system is likely to come with trade-offs. The success of agriculture is

Pulsed Electric Fields in Food Processing

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  • Author : Gustavo V. Barbosa-Canovas,Q. Howard Zhang
  • Publisher : CRC Press
  • Release : 17 September 2019
GET THIS BOOKPulsed Electric Fields in Food Processing

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, inactivation of a wi

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  • Publisher : CRC Press
  • Release : 04 September 2019
GET THIS BOOKInnovative Technologies in Seafood Processing

While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and

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  • Publisher : CRC Press
  • Release : 20 January 2017
GET THIS BOOKEngineering Tools for Environmental Risk Management

This is the third volume of the five-volume book series “Engineering Tools for Environmental Risk Management”. The book series deals with the following topics: • Environmental deterioration and pollution, management of environmental problems • Environmental toxicology – a tool for managing chemical substances and contaminated environment • Assessment and monitoring tools, risk assessment • Risk reduction measures and technologies • Case studies for demonstration of the application of engineering tools The authors aim to describe interactions and options in risk management by providing a broad scientific

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  • Author : Paola De Bernardi,Danny Azucar
  • Publisher : Springer Nature
  • Release : 28 November 2019
GET THIS BOOKInnovation in Food Ecosystems

This book addresses the intersections of entrepreneurship, innovation and sustainability in food systems, and presents high-quality research illustrating the central role that food consumption and production play in achieving sustainability goals. Entrepreneurship and innovation have become particularly relevant aspects in the European Union (EU), especially since the Sustainable Development Goals (SDGs) were announced in 2015. In many cases, innovations tend to arise from small and medium-sized enterprises, and from completely new entrepreneurial endeavors. This book represents essential reading for researchers and

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  • Publisher : Springer Nature
  • Release : 26 January 2020
GET THIS BOOKBioremediation and Biotechnology

Toxic substances threatens aquatic and terrestrial ecosystems and ultimately human health. The book is a thoughtful effort in bringing forth the role of biotechnology for bioremediation and restoration of the ecosystems degraded by toxic and heavy metal pollution. The introductory chapters of the book deal with the understanding of the issues concerned with the pollution caused by toxic elements and heavy metals and their impacts on the different ecosystems followed by the techniques involved in monitoring of the pollution. These

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  • Publisher : WHO Regional Office Europe
  • Release : 03 August 2005
GET THIS BOOKChildren's Health and Environment

In June 2004, the 52 countries in the WHO European region agreed to adopt the Childrens Environment and Health Action Plan for Europe, setting out a framework for national policy implementation in relation to environmental risk factors and their effects on childrens health. This publication contains guidance on the development of national action plans suited to each countrys circumstances, priorities and resources, whilst still addressing region-wide environmental risk factors.