Evaluation of the application of thermal and non-thermal technologies (high hydrostatic pressure and pulsed electric) in food processing

Description

The content of nutrients, bioactive compounds and antioxidant capacity when applying thermal and non-thermal technologies (electric pulses and high pressure) in the processing of plant-based food is studied.

Keywords

high pressure, electric pulses, pasteurisation, vegetables, fruits, juices, antioxidant capacity, bioactive compounds, vitamins

Manager UV

Frigola Canoves, Ana M
PDI-Catedratic/a d'Universitat

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Research group

Nutrition and Food Science (NUTRALIMENT)

https://www.uv.es/nutrition-food-science-nutralimen/en/research-group-nutrition-food-science-nutralimen.html

ana.frigola@uv.es

Frascati classification

Bromatology (study of food (production, preservation, handling, distribution) in relation to health).

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