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Full Description
Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation. The book begins with an introduction on how pulsed electric fields work and then addresses the impact of pulsed electric fields on bioaccessability/bioavailability and the development of nutraceuticals and food additives. Other sections explore the reduction of contaminants and assess the improvement of industrial process efficiency. A final section explores patents and commercial applications.
This book will be a welcomed resource for anyone interested in the technological, physiochemical and nutritional perspectives of product development and the reduction of food toxins and contaminants. The concepts explored in this book could have a profound impact on addressing the concept of "food on demand," a concept that is a top priority in industry.
Contents
Section I: Introduction
1. How does PEF work?
2. An overview of the potential applications to produce healthy food products based on PEF mechanism
Section II. Impact of PEF on bioaccessibility/bioavailability and development of nutraceuticals/food additives
2. Impact of PEF on nutrient and bioactive compound bioaccessibility/bioavailability as a key factor for food processing development
3. PEF as an efficient technology for food additive and nutraceutical development
Section III. Reduction of toxic/contaminants assisted by PEF
4. PEF as a tool for the production of healthy snacks
5. Effect of PEF on reduction of HMF production
6. Potential of PEF to reduce pesticides and toxins
Section IV. Improvement of the efficiency of industrial processes
7. PEF as an alternative tool to prevent thermolabile compound degradation during drying processes
8. Modification of food structure and improvement of freezing processes by PEF treatment
9. Maintenance of bioactive compounds in premium products by PEF preservation on industrial scale
10. PEF applications for the extraction of compounds and fractions (fruit juices, winery, oils, by-products, etc.)
11. PEF treated insects as a future food ingredient
Section V. Patents, commercial applications and limitations of pulsed electric field treatment (or maybe safety aspects of PEF utilization)
12. Industrial scale equipment, patents and commercial applications.
13. Limitations of pulsed electric field utilization in food industry
14. Consumer attitudes regarding the use of PEF
