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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.
Food technologists, food nutritionists, food processors, agricultural engineers, R&D managers and/or new product developers; graduate and post-graduate students studying food science, nutrition, gastronomic science, and food processing
Section 1. Introduction
1. An overview of the potential applications based on HPP mechanism
Section 2. Impact of HPP on bioactive compounds content and bioaccessibility/bioavailability
2. HPP for improving preservation of vitamin and antioxidant contents in vegetable matrices
3.Impact of HPP on probiotics: Kinetic and metabolic profiling study of yogurt produced under different pressure conditions
4.Impact of HPP on the bioaccessibility/ bioavailability of nutrients and bioactive compounds as a key factor in the development of food processing
Section 3. Reduction of toxic/contaminants assisted by HPP
5. HPP impact to reduce allergenicity of foods
6. Effect of high-pressure thermal sterilization (HPTS) on the reduction of food processing contaminants (e.g., furan, acrylamide, 3-MCPD-esters, HMF)
7. The potential of HPP for minimizing pesticides and toxins in food products
Section 4. Opportunities of HPP in healthy and/or functional food development
8. HPP as an innovation tool for healthy foods
9. HPP in seafood products: Impact on quality and applications
10. High-pressure processing (HPP) of meat products: Impact on quality and applications
11. HPP in dairy products: Impact on quality and applications
12. HPP of fruit and vegetable products: Impact on quality and applications
Section 5. Challenges of HHP in innovative applications
13. Advances in high-pressure processing in-pack and in-bulk commercial equipment
14. High hydrostatic pressure-assisted extraction: A review on its effects on bioactive profile and biological activities of extracts
15. Application of HPP in food fermentation processes
16. Strategies for development of new ingredients and food products based on HHP-induced changes in rheology
17. An introduction to packaging for commercial high-pressure processing (HPP) applications
- No. of pages:
- © Elsevier 2020
- 1st October 2020
- Paperback ISBN:
Dr. Francisco J. Barba is an associate professor in Nutrition and Food Science, Faculty of Pharmacy, University of Valencia, Spain. He holds an European Ph.D. (with distinction) from the University of Valencia and he hold degrees in Pharmacy, Food and Technology. He performed postdoctoral stays in the Université de Technologie de Compiègne (UTC), Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable (Compiegne, France) and Marie Curie IEF in the Department of Food Chemistry (University of Copenhagen) to explore different non-thermal applications for preserving and extracting bioactive compounds from plant food materials and by products. Prior to his current appointment, he was also engaged as a visiting researcher in the Department of Food Biotechnology and Food Process Engineering in Technological University of Berlin, Germany. His research focus is on non-thermal processing for preservation and/or extraction of bioactive compounds from liquid and solid food. He has more than 280 publications, including more than 200 published or accepted peer reviewed papers in international journals in the Food Science and Technology area (hindex=43, SCOPUS). He is included in the Highly Cited Researchers 2019 list, the latest classification of the Clarivate Analytics bibliometric data provider. Nowadays, Dr. Barba is serving as Associate Editor of the prestigious Journals “Food Research International”, "Journal of Food Composition and Analysis", "Journal of Food Processing and Preservation", “Molecules” and "Frontiers in Nutrition", among others.
Assistant Professor, Nutrition, Food Science and Technology, Faculty of Pharmacy, University of Valencia, Spain
Dr. Carole Tonello-Samson is active industrial researcher with emphasis in High Pressure Processing (HPP) for food. She studied biochemistry and food technology in France. In 1996, she obtained a PhD in food science on the effects of HPP on inactivation of microorganisms. For five years, she was been R&D manager in a R&D centre focused on HPP for food (Hautes Pressions Technologies - France). For two years, she was Food Applications Manager at Digital Control – France where she focused on commercializing high pressure water jet cutting machines. Since 2003, she is Applications & Process Development Director at Hiperbaric (www.hiperbaric.com), a Spanish company designing, manufacturing and marketing HPP industrial machines for food. She is a member of the board of directors of the company. She is in charge of the global scientific and technological support to HPP users. She works in collaboration with sales and marketing departments for commercialization of HPP in the global food industry, and with engineering department for R&D projects. She is the food science and commercial coordinator for Hiperbaric R&D projects supported by European Commission. Dr. Tonello-Samson has been a member of the Executive Committee of the Nonthermal Processing Division (NPD) of the Institute of Food Technology (IFT) since 2007, as Member-at-Large, Secretary or Designed Officer. She has been NPD Chair in 2012-2013, and the recipient of the NPD Outstanding Volunteer Award in 2016. She is author or co-author of about twenty scientific articles and six book chapters on High Pressure Processing food applications and equipment.
HIPERBARIC. Burgos, Spain
Dr. Eduardo Puértolas is currently Researcher at AZTI (Spain) in the New Foods Department. He received his PhD in Food Science and Technology (Extraordinary Doctorate Award, Award for the Best PhD Thesis defended in Aragón Spanish Region) at the University of Zaragoza (Spain). His main area of research is the study, application and design of new processes based on emerging food technologies (e.g. high hydrostatic pressure, pulsed electric fields, high pressure homogenization) for new food development, food preservation, food quality improvement, and process optimizing (decreasing economic cost, increasing yield). He has been involved in more than 20 research projects financed by Regional, National and European administrations (FP7, H2020, EIT Food, European Maritime and Fisheries Fund) leading 6 of them. During his work at AZTI, he has made a significant effort to transfer knowledge to companies, participating in more than 30 private R&D projects (leading 17) financed by both SMEs and Large Companies along Europe (Spain, France, Italy, UK, Germany, Croatia, Sweden, Norway). Author of more than 50 publications related to Food Science and Technology, including more than 35 peer reviewed papers and book chapters (hindex=23, SCOPUS).
Dr. María Lavilla has 15 years of experience in research in the field of Food Quality, Safety and Technology. She got her PhD in Food Science and Technology and DVM (Doctor of Veterinary Medicine, specialization in Bromatology) at the University of Zaragoza (Spain). From 2009, she works as Researcher at AZTI (Spain) in the group of Food Quality, Safety and Identity. Her current research activities are mainly focused in the isolation and characterization of microorganisms and their metabolites with interest for food production (e.g. Lactic acid bacteria and yeast) and the development of new strategies and tools for biological control of foodborne and spoilage pathogens (bacteriophages). She is also focused on performing Challenge tests for the validation of emerging technologies (high pressure processing, pressure assisted thermal processing, etc.) in commercial food products. Accordingly, she has been involved in more than 20 research projects financed by public calls of Regional, National and European administrations (FP6, FP7, H2020), leading 6 of them, and in more than 15 R&D projects (leading 10) with private companies. As a result of this research, she is inventor in 4 patents, and author of more than 25 publications related to Food Safety and Food Technology, including peer reviewed papers, technical articles and book chapters, and more than 40 national and international congress contributions.
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