Effects of High-Pressure Processing and Pulsed Electric Fields on Nutritional Quality and Health-Related Compounds of Fruit and Vegetable Products

Nonthermal Processing Technologies for Food

Volumn , Issue , 2011, Pages 502-536

  Sánchez Moreno, Concepción ^a   De Ancos, Begoña ^a   Plaza, Lucía ^a   Elez Martínez, Pedro ^a   Pilar Cano, M ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Antioxidant capacity retention during storage of plant products processed by high pressure (HP); Antioxidant nutrients, role in cell function implicated in processes associated with aging, and vascular and inflammatory damage; Bioactive compounds or phytochemicals as chemical substances, in plant foods at low levels; Effects of high pressure processing and pulsed electric fields on nutritional quality and health related compounds of fruit and vegetable products; Flavonoids, most common and widely distributed group of plant phenolics; Food processing, sophisticated and complex in response to growing demand for high quality food; High hydrostatic pressure or high pressure processing (HPP) and high intensity pulsed electric fields (PEF), as nonthermal emerging technologies for preservation of foods; Nutritional quality of fruit and vegetables composed by named macronutrients; Phytochemicals, working together with nutrients and dietary fiber protecting against diseases, including cancer; Thiamin, as a cofactor for several enzymes involved in carbohydrate catabolism

Indexed keywords

EID: 84876737774     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470958360.ch33     Document Type: Chapter

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