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Erschienen in:
Recovery Technologies for Lipophilic Bioactives Kapitel lesen Erstes Kapitel lesen

2017 | OriginalPaper | Buchkapitel

13. Nonthermal Stabilization Processes

verfasst von : Gustavo V. Barbosa-Cánovas, Franceso Donsi, Prashant Raj Pokhrel, Kezban Candoğan, Andrea Y. Guadarrama-Lezama

Erschienen in: Engineering Foods for Bioactives Stability and Delivery

Verlag: Springer New York

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Abstract

The processing of food by nonthermal technologies—such as high pressure, pulsed electric fields, and ultrasound—is gaining relevance within the food industry. Fresh-tasting foods along with minimal impact on nutritional attributes, low energy consumption, minimal and fast processing, environmental-friendliness, effectiveness at inactivating pathogenic and spoilage microorganisms some of the characteristics making these technologies so attractive. This chapter focuses on the affect of selected nonthermal-processing technologies on the stability of bioactive compounds in a number of foods. A brief description of these technologies is also included.

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Vorheriges Kapitel Food Extrusion
Nächstes Kapitel Chemical Stability: Browning and Oxidation
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Metadaten
Titel
Nonthermal Stabilization Processes
verfasst von
Gustavo V. Barbosa-Cánovas
Franceso Donsi
Prashant Raj Pokhrel
Kezban Candoğan
Andrea Y. Guadarrama-Lezama
Copyright-Jahr
2017
Verlag
Springer New York
Buch
Engineering Foods for Bioactives Stability and Delivery

Print ISBN: 978-1-4939-6593-9

Electronic ISBN: 978-1-4939-6595-3

Copyright-Jahr: 2017

DOI
https://doi.org/10.1007/978-1-4939-6595-3_13

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