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Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants

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dc.creator Escobedo-Avellaneda, Zamantha
dc.creator Pateiro-Moure, Mirian
dc.creator Chotyakul, Nattaporn
dc.creator Torres, J. Antonio
dc.creator Welti-Chanes, Jorge
dc.creator Perez-Lamela, Concepcion
dc.date.accessioned 2012-10-10T22:25:14Z
dc.date.available 2013-10-15T22:18:24Z
dc.date.issued 2011-11-04
dc.identifier.citation Escobedo-Avellaneda, Z., Pateiro-Moure, M., Chotyakul, N., Torres, J., Welti-Chanes, J., & Perez-Lamela, C. (2011). Benefits and limitations of food processing by high-pressure technologies: Effects on functional compounds and abiotic contaminants. CYTA-JOURNAL OF FOOD, 9(4), 351-364. doi: 10.1080/19476337.2011.616959 en_US
dc.identifier.uri http://hdl.handle.net/1957/34340
dc.description This is the author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Taylor & Francis and can be found at: http://www.tandfonline.com/loi/tcyt20. en_US
dc.description.abstract The continuing and worldwide growth of pressure processing technologies to pasteurize and sterilize foods justifies the need to study the effects on functional compounds and nonbiotic contaminants as affected by high pressure processing (HPP) and pressureassisted thermal processing (PATP). Substantially more research will be required to determine the complex effects of the food matrix on chemical reactions leading to losses of nutrients and functional components, production of toxic compounds, and to modifications of toxic residues of chemicals used in food production or coming from food contact materials. In PATP treatments, pressure can also increase, decrease or have no effect on the thermal degradation rate of these substances. HPP has no major negative and often beneficial effects on the retention of nutrients and functional components. However, information on PATP effects is very limited and additional research will be required before implementing this promising new technology. en_US
dc.description.sponsorship General support to the University of Vigo research group was provided from the European Regional Development Fund (ERDF). Nattaporn Chotyakul and Mirian Pateiro Moure acknowledge Xunta de Galicia for their contracts sponsorship through the Research Project funded by the INCITE program of the Galician Council of Innovation and Industry (Ref. 09TAL019383PR). Authors Zamantha Escobedo-Avellaneda and Jorge Welti-Chanes acknowledge the financial support from Tecnológico de Monterrey (Research Chair Funds CAT-200), and CONACYT-SEP (Research Project 101700 and Scholarship Program). en_US
dc.language.iso en_US en_US
dc.publisher Taylor & Francis en_US
dc.relation.ispartofseries CyTA - Journal of Food en_US
dc.relation.ispartofseries Vol. 9 no. 4 en_US
dc.subject high-pressure processing (HPP) en_US
dc.subject pressure-assisted thermal processing (PATP) en_US
dc.subject antioxidants en_US
dc.subject vitamins en_US
dc.subject polyphenols en_US
dc.subject abiotic contaminants en_US
dc.subject nonbiotic contaminants en_US
dc.subject acrylamide en_US
dc.subject polycyclic aromatic hydrocarbons (PAHs) en_US
dc.subject heterocyclic aromatic amines (HCAs) en_US
dc.subject chloropropanols en_US
dc.subject food packaging plastic materials en_US
dc.subject pesticides en_US
dc.title Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants en_US
dc.title.alternative Benefits and limitations of food processing by high pressure technologies: Effects on functional compounds and nonbiotic contaminants en_US
dc.type Article en_US
dc.description.peerreview yes en_US
dc.identifier.doi 10.1080/19476337.2011.616959
dc.description.embargopolicy Repository Administrators en


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