Non-thermal processing effects on fruits and vegetables phytonutrients
The health‐promoting effects of many phytonutrients are attributed mainly to their antioxidant activity, although there may be other modes of action. The demand for high quality food with high phytonutrients content is attracting a lot of attention, as it provides health benefits and has been shown...
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| Format: | Book Section |
| Language: | English |
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Wiley-Blackwell
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/63795/1/Non%E2%80%90thermal%20processing%20effects%20on%20fruits%20and%20vegetables%20phytonutrients.pdf |
| _version_ | 1825932653372637184 |
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| author | Mohd Fauzi, Noor Akhmazillah Sulaiman, Alifdalino |
| author_facet | Mohd Fauzi, Noor Akhmazillah Sulaiman, Alifdalino |
| author_sort | Mohd Fauzi, Noor Akhmazillah |
| collection | UPM |
| description | The health‐promoting effects of many phytonutrients are attributed mainly to their antioxidant activity, although there may be other modes of action. The demand for high quality food with high phytonutrients content is attracting a lot of attention, as it provides health benefits and has been shown to possess antimicrobial, antiviral, antiparasitic, anti‐inflammatory, antioxidant, antimutagenic, and antitumor effects. To maintain food quality at the highest possible levels, there is a need to develop novel processing techniques such as non‐thermal processing. This chapter discusses novel non‐thermal processing techniques, including ultraviolet radiation, high pressure processing (HPP), dense phase carbon dioxide (DPCD), ultrasound processing, and pulsed electric field (PEF). The application of HPP and its effects on quality attributes, specific to the phytochemical compounds in fruits and vegetables. High pressure offers a technology that can achieve the food safety properties of heat‐treated foods while meeting consumer demand for fresher tasting food products. |
| first_indexed | 2024-03-06T09:45:20Z |
| format | Book Section |
| id | upm.eprints-63795 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:45:20Z |
| publishDate | 2017 |
| publisher | Wiley-Blackwell |
| record_format | dspace |
| spelling | upm.eprints-637952018-07-19T07:28:30Z http://psasir.upm.edu.my/id/eprint/63795/ Non-thermal processing effects on fruits and vegetables phytonutrients Mohd Fauzi, Noor Akhmazillah Sulaiman, Alifdalino The health‐promoting effects of many phytonutrients are attributed mainly to their antioxidant activity, although there may be other modes of action. The demand for high quality food with high phytonutrients content is attracting a lot of attention, as it provides health benefits and has been shown to possess antimicrobial, antiviral, antiparasitic, anti‐inflammatory, antioxidant, antimutagenic, and antitumor effects. To maintain food quality at the highest possible levels, there is a need to develop novel processing techniques such as non‐thermal processing. This chapter discusses novel non‐thermal processing techniques, including ultraviolet radiation, high pressure processing (HPP), dense phase carbon dioxide (DPCD), ultrasound processing, and pulsed electric field (PEF). The application of HPP and its effects on quality attributes, specific to the phytochemical compounds in fruits and vegetables. High pressure offers a technology that can achieve the food safety properties of heat‐treated foods while meeting consumer demand for fresher tasting food products. Wiley-Blackwell 2017-10-11 Book Section PeerReviewed text en http://psasir.upm.edu.my/id/eprint/63795/1/Non%E2%80%90thermal%20processing%20effects%20on%20fruits%20and%20vegetables%20phytonutrients.pdf Mohd Fauzi, Noor Akhmazillah and Sulaiman, Alifdalino (2017) Non-thermal processing effects on fruits and vegetables phytonutrients. In: Fruit and Vegetable Phytochemicals: Chemistry and Human Health, 2 Volumes, 2nd Edition. Wiley-Blackwell, pp. 677-702. ISBN 9781119157946 10.1002/9781119158042.ch30 |
| spellingShingle | Mohd Fauzi, Noor Akhmazillah Sulaiman, Alifdalino Non-thermal processing effects on fruits and vegetables phytonutrients |
| title | Non-thermal processing effects on fruits and vegetables phytonutrients |
| title_full | Non-thermal processing effects on fruits and vegetables phytonutrients |
| title_fullStr | Non-thermal processing effects on fruits and vegetables phytonutrients |
| title_full_unstemmed | Non-thermal processing effects on fruits and vegetables phytonutrients |
| title_short | Non-thermal processing effects on fruits and vegetables phytonutrients |
| title_sort | non thermal processing effects on fruits and vegetables phytonutrients |
| url | http://psasir.upm.edu.my/id/eprint/63795/1/Non%E2%80%90thermal%20processing%20effects%20on%20fruits%20and%20vegetables%20phytonutrients.pdf |
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