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.
Author(s): Hafiz Muhammad Shahbaz, Farah Javed, Jiyong Park
Series: SpringerBriefs in Food, Health, and Nutrition
Publisher: Springer
Year: 2023
Language: English
Pages: 81
City: Cham
Contents
List of Figures
List of Tables
About the Authors
Chapter 1: Introduction and Advances in HPP Equipment and Packaging Material
1.1 Introduction to HPP Technology
1.2 Working Mechanism of HPP Technology
1.3 HPP Industrial Equipment Manufacturers
1.4 Types of Packaging Material Used for HPP Foods
References
Chapter 2: Applications of HPP for Microbial Food Safety
2.1 Microbial Inactivation by HPP
2.2 Factors Affecting Microbial Inactivation
2.2.1 Process Parameters
2.2.2 Microbial Characteristics
2.2.3 Influence of Substrate Composition, pH, and Water Activity for Inactivation of Microorganisms
2.2.4 Species and Strain Variation Effects on Microbial Inactivation
2.2.5 Substrate Composition
2.2.6 Effect of Temperature
References
Chapter 3: Applications of HPP for Improving the Shelf Life and Quality of Food Products
3.1 Fruit and Vegetable Products
3.2 Meat Products
3.3 Dairy Products
3.4 Fermented Food Products
3.5 Baby Food Products
3.6 Human Donor Milk
References
Chapter 4: Applications of HPP for Improved Functionality of Food Products
4.1 Effect of HPP on Food Allergenicity
4.2 HPP Preservation of Lipids
4.3 Effect of HPP on Reduction of Salt Content
4.4 HPP Application for Sea Foods
References
Chapter 5: Applications of HPP for Extraction of Bioactive Compounds
5.1 Effect of HPP on Recovery of Bioactive Compounds
5.1.1 Polyphenols
5.1.2 Carotenoids
5.1.3 Glucosinolates
5.2 Effect of HPP on Bioavailability and Bioaccessibility of Bioactive Compounds
5.2.1 Micronutrient and Phytonutrient Bioavailability
5.2.2 Bioavailability of Minerals After HPP
References
Chapter 6: Current Challenges and Future Applications of HPP
References
Index
