Francisco J. Barba; Carole Tonello-Samson; Eduardo Puértolas; María Lavilla Elsevier Science Publishing Co Inc (2020) Saatavuus: Tilaustuote Pehmeäkantinen kirja
Henry Moore; Barbara Hepworth; Anthony Caro; Eduardo Paolozzi; Tim Scott; Barry Flanagan Swiridoff Verlag GmbH + C (2007) Saatavuus: Hankintapalvelu Kirja
Jose M. Lorenzo; Paulo Eduardo Sichetti Munekata; Mirian Pateiro; Francisco J. Barba; Rubén Domínguez Elsevier Science Publishing Co Inc (2022) Saatavuus: Tilaustuote Pehmeäkantinen kirja
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.
