Advances in Food Applications for High Pressure Processing Technology

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