6533b851fe1ef96bd12a9911
RESEARCH PRODUCT
Interaction of Compounds
Mauro D. SantosJorge A. SaraivaFrancisco J. BarbaSílvia A. MoreiraRui P. QueirósZhenzhou Zhusubject
0106 biological sciencesMaterials sciencedigestive oral and skin physiology04 agricultural and veterinary sciences040401 food science01 natural sciencesPascalization0404 agricultural biotechnologyHigh pressure homogenizationFunctional food010608 biotechnologyFood productsFood scienceBiochemical engineeringdescription
Abstract Modern consumers look for functional food products to achieve well-being, preferring natural products, rather than overprocessed ones. New processing technologies have emerged as alternatives to conventional heat treatments with promising results in food development and production. They allow microbiologically safe food products to be obtained while maintaining the food products’ nutritional and sensorial properties. However, the interactions between food compounds (e.g., proteins, carbohydrates, or lipids) promoted by these technologies are still poorly known and require further research. Technologies such as high-pressure processing, pulsed electric field, high-pressure homogenization, cold plasma, ultrasound, and ohmic heating and their effects on food compound interaction are discussed in this chapter.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-01-01 |