東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Advances in food applications for hi...

Muhammad Shahbaz, Hafiz.

Linked to FindBook

Google Book

Amazon

博客來

Advances in food applications for high pressure processing technology

Record Type:	Electronic resources : Monograph/item
Title/Author:	Advances in food applications for high pressure processing technology/ by Hafiz Muhammad Shahbaz, Farah Javed, Jiyong Park.
Author:	Muhammad Shahbaz, Hafiz.
other author:	Javed, Farah.
Published:	Cham :Springer Nature Switzerland : : 2023.,
Description:	xi, 74 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	Chapter 1 -- Introduction and Advances in HPP Equipment -- 1.1 WorkingMechanism of HPP -- 1.2 HPP Industrial Equipment Manufacturers -- 1.2.1 History of High Pressure Equipment -- 1.3 Types of Packaging Material Used for HPP Foods -- Chapter 2 -- Applications of HPP for Microbial Food Safety -- 2.1 Factors Affected Microbial Inactivation -- 2.1.1 Process Parameters -- 2.1.2 Microbial Characteristics -- 2.1.3 Influence of Substrate Composition, pH, and Water Activity -- 2.2 Food Pasteurization and Sterilization Effects -- 2.3 Intrinsic and Extrinsic Factors -- 2.3.1 Species and Strain Variation -- 2.3.2 Stage of Growth -- 2.3.3 Substrate -- 2.3.4 Temperature -- Chapter 3 -- Shelf Life and Quality Improvements of HPP Treated Food Products -- 3.1 Juices -- 3.2 Meats -- 3.3 Fruits and Vegetable Products -- 3.4 Dairy products -- 3.5 Flour and powders -- 3.6 Fermented products -- 3.7 Fermented products -- Chapter 4 -- HPP Applications for Extraction of Bioactive Compounds -- 4.1 Effect of HPP on bioactive compounds recovery -- 4.1.1 Polyphenols -- 4.1.2 Carotenoids -- 4.1.3 Glucosinolates -- 4.2 Effect of HPP on bioactive compounds -- 4.2.1 Micronutrients and phytonutrients -- 4.2.2 Minerals -- Chapter 5 -- Advanced Applications of HPP for Improved Functionality of Food Products -- 5.1 Effect of HPP on allergenicity of food -- 5.2 Effect of HPP on preserving lipids -- 5.3 Effect of HPP on Salt Contents -- 5.4 Sea foods -- 5.6 Development of Clean Label Products -- Chapter 6 -- Current Challenges and Future Applications of HPP -- References.
Contained By:	Springer Nature eBook
Subject:	Food industry and trade. -
Online resource:	https://doi.org/10.1007/978-3-031-33643-0
ISBN:	9783031336430

Advances in food applications for high pressure processing technology
Muhammad Shahbaz, Hafiz.

Advances in food applications for high pressure processing technology[electronic resource] /by Hafiz Muhammad Shahbaz, Farah Javed, Jiyong Park. - Cham :Springer Nature Switzerland :2023. - xi, 74 p. :ill. (some col.), digital ;24 cm. - SpringerBriefs in food, health, and nutrition,2197-5728. - SpringerBriefs in food, health, and nutrition..

Chapter 1 -- Introduction and Advances in HPP Equipment -- 1.1 WorkingMechanism of HPP -- 1.2 HPP Industrial Equipment Manufacturers -- 1.2.1 History of High Pressure Equipment -- 1.3 Types of Packaging Material Used for HPP Foods -- Chapter 2 -- Applications of HPP for Microbial Food Safety -- 2.1 Factors Affected Microbial Inactivation -- 2.1.1 Process Parameters -- 2.1.2 Microbial Characteristics -- 2.1.3 Influence of Substrate Composition, pH, and Water Activity -- 2.2 Food Pasteurization and Sterilization Effects -- 2.3 Intrinsic and Extrinsic Factors -- 2.3.1 Species and Strain Variation -- 2.3.2 Stage of Growth -- 2.3.3 Substrate -- 2.3.4 Temperature -- Chapter 3 -- Shelf Life and Quality Improvements of HPP Treated Food Products -- 3.1 Juices -- 3.2 Meats -- 3.3 Fruits and Vegetable Products -- 3.4 Dairy products -- 3.5 Flour and powders -- 3.6 Fermented products -- 3.7 Fermented products -- Chapter 4 -- HPP Applications for Extraction of Bioactive Compounds -- 4.1 Effect of HPP on bioactive compounds recovery -- 4.1.1 Polyphenols -- 4.1.2 Carotenoids -- 4.1.3 Glucosinolates -- 4.2 Effect of HPP on bioactive compounds -- 4.2.1 Micronutrients and phytonutrients -- 4.2.2 Minerals -- Chapter 5 -- Advanced Applications of HPP for Improved Functionality of Food Products -- 5.1 Effect of HPP on allergenicity of food -- 5.2 Effect of HPP on preserving lipids -- 5.3 Effect of HPP on Salt Contents -- 5.4 Sea foods -- 5.6 Development of Clean Label Products -- Chapter 6 -- Current Challenges and Future Applications of HPP -- References.

This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology. In recent years, HPP has gained acceptance in the industry for its use in the development of nutritious clean label food products which meet modern demands from health-conscious consumers. HPP products are now commercially available in many countries, and more than 400 HPP industrial equipment installations are currently in operation. Advances in Food Applications for High Pressure Processing Technology offers an in-depth discussion of recent applications of HPP for different food commodities, including fruit juices, vegetable and fruit products, meat products, ready-to-eat meals, avocado products, dairy products, dips and condiments, wet salads and sandwich fillings, fermented products and baby and infant foods.

ISBN: 9783031336430

Standard No.: 10.1007/978-3-031-33643-0doiSubjects--Topical Terms:

522277
Food industry and trade.

LC Class. No.: TP370

Dewey Class. No.: 664

Advances in food applications for high pressure processing technology
LDR:03525nmm a2200337 a 4500 001 2331993
003 DE-He213
005 20230620132535.0
006 m d
007 cr nn 008maaau
008 240402s2023 sz s 0 eng d
020 $a 9783031336430 $q (electronic bk.)
020 $a 9783031336423 $q (paper)
024 7 $a 10.1007/978-3-031-33643-0 $2 doi
035 $a 978-3-031-33643-0
040 $a GP $c GP
041 0 $a eng
050 4 $a TP370
072 7 $a TDCT $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664 $2 23
090 $a TP370 $b .M952 2023
100 1 $a Muhammad Shahbaz, Hafiz. $3 3661484
245 1 0 $a Advances in food applications for high pressure processing technology $h [electronic resource] / $c by Hafiz Muhammad Shahbaz, Farah Javed, Jiyong Park.
260 $a Cham : $b Springer Nature Switzerland : $b Imprint: Springer, $c 2023.
300 $a xi, 74 p. : $b ill. (some col.), digital ; $c 24 cm.
490 1 $a SpringerBriefs in food, health, and nutrition, $x 2197-5728
505 0 $a Chapter 1 -- Introduction and Advances in HPP Equipment -- 1.1 WorkingMechanism of HPP -- 1.2 HPP Industrial Equipment Manufacturers -- 1.2.1 History of High Pressure Equipment -- 1.3 Types of Packaging Material Used for HPP Foods -- Chapter 2 -- Applications of HPP for Microbial Food Safety -- 2.1 Factors Affected Microbial Inactivation -- 2.1.1 Process Parameters -- 2.1.2 Microbial Characteristics -- 2.1.3 Influence of Substrate Composition, pH, and Water Activity -- 2.2 Food Pasteurization and Sterilization Effects -- 2.3 Intrinsic and Extrinsic Factors -- 2.3.1 Species and Strain Variation -- 2.3.2 Stage of Growth -- 2.3.3 Substrate -- 2.3.4 Temperature -- Chapter 3 -- Shelf Life and Quality Improvements of HPP Treated Food Products -- 3.1 Juices -- 3.2 Meats -- 3.3 Fruits and Vegetable Products -- 3.4 Dairy products -- 3.5 Flour and powders -- 3.6 Fermented products -- 3.7 Fermented products -- Chapter 4 -- HPP Applications for Extraction of Bioactive Compounds -- 4.1 Effect of HPP on bioactive compounds recovery -- 4.1.1 Polyphenols -- 4.1.2 Carotenoids -- 4.1.3 Glucosinolates -- 4.2 Effect of HPP on bioactive compounds -- 4.2.1 Micronutrients and phytonutrients -- 4.2.2 Minerals -- Chapter 5 -- Advanced Applications of HPP for Improved Functionality of Food Products -- 5.1 Effect of HPP on allergenicity of food -- 5.2 Effect of HPP on preserving lipids -- 5.3 Effect of HPP on Salt Contents -- 5.4 Sea foods -- 5.6 Development of Clean Label Products -- Chapter 6 -- Current Challenges and Future Applications of HPP -- References.
520 $a This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology. In recent years, HPP has gained acceptance in the industry for its use in the development of nutritious clean label food products which meet modern demands from health-conscious consumers. HPP products are now commercially available in many countries, and more than 400 HPP industrial equipment installations are currently in operation. Advances in Food Applications for High Pressure Processing Technology offers an in-depth discussion of recent applications of HPP for different food commodities, including fruit juices, vegetable and fruit products, meat products, ready-to-eat meals, avocado products, dairy products, dips and condiments, wet salads and sandwich fillings, fermented products and baby and infant foods.
650 0 $a Food industry and trade. $3 522277
650 0 $a High pressure (Technology) $3 552094
650 1 4 $a Food Engineering. $3 3591606
650 2 4 $a Food Science. $3 890841
650 2 4 $a Food Chemistry. $3 3531310
700 1 $a Javed, Farah. $3 3661485
700 1 $a Park, Jiyong. $3 3661486
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
830 0 $a SpringerBriefs in food, health, and nutrition. $3 1565892
856 4 0 $u https://doi.org/10.1007/978-3-031-33643-0
950 $a Chemistry and Materials Science (SpringerNature-11644)