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Nonthermal Stabilization Processes

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Engineering Foods for Bioactives Stability and Delivery

Part of the book series: Food Engineering Series ((FSES))

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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Authors and Affiliations

  1. Center for Nonthermal Processing of Food, Washington State University, Pullman, WA, 99164-6120, USA

    Gustavo V. Barbosa-Cánovas & Prashant Raj Pokhrel

  2. University of Salerno, Fisciano, Italy

    Franceso Donsi

  3. Ankara University, Ankara, Turkey

    Kezban Candoğan

  4. Universidad Autónoma del Estado de México, Toluca, Mexico

    Andrea Y. Guadarrama-Lezama

Authors
  1. Gustavo V. Barbosa-Cánovas
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  2. Franceso Donsi
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  3. Prashant Raj Pokhrel
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  4. Kezban Candoğan
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  5. Andrea Y. Guadarrama-Lezama
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Correspondence to Gustavo V. Barbosa-Cánovas .

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Editors and Affiliations

  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Yrjö H. Roos

  2. Biotechnology & Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel

    Yoav D. Livney

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Barbosa-Cánovas, G.V., Donsi, F., Pokhrel, P.R., Candoğan, K., Guadarrama-Lezama, A.Y. (2017). Nonthermal Stabilization Processes. In: Roos, Y., Livney, Y. (eds) Engineering Foods for Bioactives Stability and Delivery. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6595-3_13

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