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Over the last decades, high-pressure processing (HPP) has shown its potential as one of the most relevant technologies for nonthermal food processing mainly due to its application for microbial inactivation while retaining fresh-like characteristics of the food. Moreover, HPP can be considered as a potential tool for developing new food products with new sensorial and functional properties. Apart from food preservation, the application of HPP to improve
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dc.contributor.author | Ghafoor, Kashif | |
dc.contributor.author | Gavahian, Mohsen | |
dc.contributor.author | Marszałek, Krystian | |
dc.contributor.author | Barba, Francisco J. | |
dc.contributor.author | Xia, Qiang | |
dc.contributor.author | Denoya, Gabriela Inés | |
dc.date.accessioned | 2020-09-21T12:30:24Z | |
dc.date.available | 2020-09-21T12:30:24Z | |
dc.date.issued | 2020-09-04 | |
dc.identifier.isbn | 978-0-12-816405-1 | |
dc.identifier.other | https://doi.org/10.1016/B978-0-12-816405-1.00001-7 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/7929 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/B9780128164051000017 | |
dc.description.abstract | Over the last decades, high-pressure processing (HPP) has shown its potential as one of the most relevant technologies for nonthermal food processing mainly due to its application for microbial inactivation while retaining fresh-like characteristics of the food. Moreover, HPP can be considered as a potential tool for developing new food products with new sensorial and functional properties. Apart from food preservation, the application of HPP to improve health attributes (e.g., reducing food contaminants or salt concentration), and to enhance the extraction or fermentation processes, has been an interesting research topic around the world. This chapter intends to show the core-base processing characteristics of HPP, highlight the advantages and limitations of this nonthermal processing, and discuss the potential applications of HPP in the food industry. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Elsevier | |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.source | Present and Future of High Pressure Processing : a Tool for Developing Innovative, Sustainable, Safe and Healthy Foods. Chapter 1: p. 3-11 (2020) | es_AR |
dc.subject | High Pressure Technology | eng |
dc.subject | Tratamiento a Alta Presión | es_AR |
dc.subject | Mode of Action | eng |
dc.subject | Mecanismos de Acción | es_AR |
dc.subject.other | High-Pressure Processing | eng |
dc.subject.other | Procesamiento de Alta Presión | es_AR |
dc.subject.other | Basic Principles | eng |
dc.subject.other | Principios Básicos | es_AR |
dc.subject.other | Applications | eng |
dc.subject.other | Aplicaciones | es_AR |
dc.title | Chapter 1 - An overview of the potential applications based on HPP mechanism | es_AR |
dc.type | info:ar-repo/semantics/parte de libro | es_AR |
dc.type | info:eu-repo/semantics/bookPart | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.description.fil | Fil: Ghafoor, Kashif. Universidad King Saud. Facultad de Ciencias Agrícolas y de la Alimentación. Departamento de Ciencias de la Alimentación y Nutrición; Arabia Saudita. | es_AR |
dc.description.fil | Fil: Gavahian, Mohsen. Centro de investigación de productos y procesos. Instituto de investigación y desarrollo de la industria alimentaria; República de China. | es_AR |
dc.description.fil | Fil: Marszałek, Krystian. Prof. Wacław Dąbrowski Instituto de Biotecnología Agrícola y Alimentaria. Departamento de Tecnología de Productos de Frutas y Hortalizas; Polonia. | es_AR |
dc.description.fil | Fil: Barba, Francisco J. Universidad de Valencia. Facultad de Farmacia. Departamento de Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Toxicología y Medicina Legal; España. | es_AR |
dc.description.fil | Fil: Xia, Qiang. Universidad de Ningbo. Facultad de Ciencias Alimentarias y Farmacéuticas. Laboratorio clave de tecnología de procesamiento de alimentos con proteínas animales de la provincia de Zhejiang; República de China. | es_AR |
dc.description.fil | Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. | es_AR |
dc.subtype | libro |
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