Effect of Non-Thermal Treatments and Storage on Bioactive Compounds

摘要

High hydrostatic pressure and high intensity electric field pulses are effective tools to process and modify foods and food constituents. Within the context of the current research and development priorities towards the development of health related, functional foods the ability of these technologies to more effectively recover or retain desirable bioactive compounds is especially attractive. Optimum use of the advantages and benefits of these technologies can also lead to new process designs and can contribute to the effective improvement and reorientation of existing process technologies.