Present and Future of High Pressure Processing : A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
Chapter 1 - An overview of the potential applications based on HPP mechanism. Chapter 2 - HPP for improving preservation of vitamin and antioxidant contents in vegetable matrices. Chapter 3 - Impact of HPP on probiotics: Kinetic and metabolic profiling study of yogurt produced under different pressure conditions. Chapter 4 - Impact of HPP on the bioaccessibility/bioavailability of nutrients and bioactive compounds as a key factor in the development of food processing. Chapter 5 - HPP impact to reduce allergenicity of foods. Chapter 6 - Effect of high-pressure thermal sterilization (HPTS) on the reduction of food processing contaminants (e.g., furan, acrylamide, 3-MCPD-esters, HMF). Chapter 7 - The potential of HPP for minimizing pesticides and toxins in food products. Chapter 8 - HPP as an innovation tool for healthy foods. Chapter 9 - HPP in seafood products: Impact on quality and applications. Chapter 10 - High-pressure processing (HPP) of meat products: Impact on quality and applications. Chapter 11 - HPP in dairy products: Impact on quality and applications. Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications. Chapter 13 - Advances in high-pressure processing in-pack and in-bulk commercial equipment. Chapter 14 - High hydrostatic pressure-assisted extraction: A review on its effects on bioactive profile and biological activities of extracts. Chapter 15 - Application of HPP in food fermentation processes. Chapter 16 - Strategies for development of new ingredients and food products based on HPP-induced changes in rheology. Chapter 17 - An introduction to packaging for commercial high-pressure processing (HPP) applications.