Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

ISBN-13: 9780128164020 / Angielski / Miękka / 2020 / 352 str.

Francisco J. Barba; Oleksii Parniakov; Artur Wiktor

Spis treści

Section I: Introduction 1. How does PEF work? 2. An overview of the potential applications to produce healthy food products based on PEF mechanism

Section II. Impact of PEF on bioaccessibility/bioavailability and development of nutraceuticals/food additives 2. Impact of PEF on nutrient and bioactive compound bioaccessibility/bioavailability as a key factor for food processing development 3. PEF as an efficient technology for food additive and nutraceutical development

Section III. Reduction of toxic/contaminants assisted by PEF 4. PEF as a tool for the production of healthy snacks 5. Effect of PEF on reduction of HMF production 6. Potential of PEF to reduce pesticides and toxins

Section IV. Improvement of the efficiency of industrial processes 7. PEF as an alternative tool to prevent thermolabile compound degradation during drying processes 8. Modification of food structure and improvement of freezing processes by PEF treatment 9. Maintenance of bioactive compounds in premium products by PEF preservation on industrial scale 10. PEF applications for the extraction of compounds and fractions (fruit juices, winery, oils, by-products, etc.) 11. PEF treated insects as a future food ingredient

Section V. Patents, commercial applications and limitations of pulsed electric field treatment (or maybe safety aspects of PEF utilization) 12. Industrial scale equipment, patents and commercial applications. 13. Limitations of pulsed electric field utilization in food industry 14. Consumer attitudes regarding the use of PEF