LEADER 04330nam 22006255 450 001 9910731469103321 005 20251009083449.0 010 $a3-031-33643-7 024 7 $a10.1007/978-3-031-33643-0 035 $a(CKB)27113405700041 035 $a(MiAaPQ)EBC30604243 035 $a(Au-PeEL)EBL30604243 035 $a(DE-He213)978-3-031-33643-0 035 $a(PPN)272263648 035 $a(EXLCZ)9927113405700041 100 $a20230620d2023 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAdvances in Food Applications for High Pressure Processing Technology /$fby Hafiz Muhammad Shahbaz, Farah Javed, Jiyong Park 205 $a1st ed. 2023. 210 1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2023. 215 $a1 online resource (82 pages) 225 1 $aSpringerBriefs in Food, Health, and Nutrition,$x2197-5728 311 08$a9783031336423 320 $aIncludes bibliographical references and index. 327 $aChapter 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. . 330 $aThis Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology. In recent years, HPP has gained acceptance in the industry for its use in the development of nutritious clean label food products which meet modern demands from health-conscious consumers. HPP products are now commercially available in many countries, and more than 400 HPP industrial equipment installations are currently in operation. Advances in Food Applications for High Pressure Processing Technology offers an in-depth discussion of recent applications of HPP for different food commodities, including fruit juices, vegetable and fruit products, meat products, ready-to-eat meals, avocado products, dairy products, dips and condiments, wet salads and sandwich fillings, fermented products and baby and infant foods. 410 0$aSpringerBriefs in Food, Health, and Nutrition,$x2197-5728 606 $aFood science 606 $aFood$xAnalysis 606 $aChemistry 606 $aFood Engineering 606 $aFood Science 606 $aFood Chemistry 615 0$aFood science. 615 0$aFood$xAnalysis. 615 0$aChemistry. 615 14$aFood Engineering. 615 24$aFood Science. 615 24$aFood Chemistry. 676 $a664.024 676 $a664.024 700 $aMuhammad Shahbaz$b Hafiz$01369173 702 $aJa?ved$b Farah? 702 $aPark$b Jiyong 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910731469103321 996 $aAdvances in Food Applications for High Pressure Processing Technology$93395250 997 $aUNINA