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Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow
- 1st Edition - April 17, 2020
- Editors: Francisco J. Barba, Oleksii Parniakov, Artur Wiktor
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 6 4 0 2 - 0
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 7 2 6 4 - 3
Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial… Read more
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Request a sales quotePulsed 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
Food technologists, nutritionists, food processors and agricultural engineers who work in food manufacturing and are seeking to improve products from a nutritional point of view and to design new functional products
- No. of pages: 352
- Language: English
- Edition: 1
- Published: April 17, 2020
- Imprint: Academic Press
- Paperback ISBN: 9780128164020
- eBook ISBN: 9780128172643
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Francisco J. Barba
Dr. Francisco J. Barba is an associate professor in Nutrition and Food Science, Faculty of Pharmacy, University of Valencia, Spain. He holds a Ph.D. from the University of Valencia and degrees in Pharmacy, Food and Technology. He performed postdoctoral stays in the Université de Technologie de Compiègne (UTC), Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable (Compiegne, France) and Marie Curie IEF in the Department of Food Chemistry (University of Copenhagen) to explore different non-thermal applications for preserving and extracting bioactive compounds from plant food materials and by products. Prior to his current appointment, he was also engaged as a visiting researcher in the Department of Food Biotechnology and Food Process Engineering in Technological University of Berlin, Germany. His research focus is on non-thermal processing for preservation and/or extraction of bioactive compounds from liquid and solid foods. He has authored approximately 200 peer reviewed papers in international food science and technology journals.
Affiliations and expertise
University of Valencia, SpainOP
Oleksii Parniakov
Dr. Oleksii Parniakov is the Principal Scientist in the R&D Department at Elea GmbH, Germany. He received his PhD in Food Process Engineering at the Technological University of Compiegne, France. His research interests mainly focus on non-conventional methods for enhancement of different food related processes. He worked mostly on pulsed electric field assisted extraction of bioactive compounds and drying, freezing of solid food products. He has 18 published peer reviewed research or reviews articles in international journals of which first author (14) or co-author (4) in high impact factor journals, 3 book chapters, 20 presentations in conferences (most of them as proceedings and oral communications).
Affiliations and expertise
Principal Scientist, R&D Department, Elea GmbH, GermanyAW
Artur Wiktor
Dr. Artur Wiktor (PhD) is the Assistant Professor (adiunkt) at Warsaw University of Life Sciences – SGGW (WULS-SGGW), Poland. In 2010-2011 he studied at Ghent University. He did a 3 months internship at Technological University of Berlin working on pulsed electric field application in freezing process. Currently, he is the leader of research team which works on nonthermal technologies utilization in food industry, especially pulsed electric field in drying applications. He has got more than 24 publications in high impact factor journals and more than 18 articles in national journals and book chapters.
Affiliations and expertise
Warsaw University of Life SciencesRead Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow on ScienceDirect