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.- Explores how pulsed electric field treatment affects nutrients and the retention of bioactive compounds- Identifies PEF approaches and optimized, targeted processing conditions to improve food quality, bioavailability and bioaccessibility of nutrients and bioactive compounds- Highlights the mechanisms influencing the reduction of toxins and contaminants during pulsed electric fields processing- Explains how pulsed electric fields design can enhance sustainability throughout the food chain
Table of Contents
Section I: Introduction1. How does PEF work?2. An overview of the potential applications to produce healthy food products based on PEF mechanismSection II. Impact of PEF on bioaccessibility/bioavailability and development of nutraceuticals/food additives2. Impact of PEF on nutrient and bioactive compound bioaccessibility/bioavailability as a key factor for food processing development3. PEF as an efficient technology for food additive and nutraceutical developmentSection III. Reduction of toxic/contaminants assisted by PEF4. PEF as a tool for the production of healthy snacks 5. Effect of PEF on reduction of HMF production6. Potential of PEF to reduce pesticides and toxinsSection IV. Improvement of the efficiency of industrial processes 7. PEF as an alternative tool to prevent thermolabile compound degradation during drying processes8. Modification of food structure and improvement of freezing processes by PEF treatment9. Maintenance of bioactive compounds in premium products by PEF preservation on industrial scale10. PEF applications for the extraction of compounds and fractions (fruit juices, winery, oils, by-products, etc.)11. PEF treated insects as a future food ingredientSection 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 industry14. Consumer attitudes regarding the use of PEF
