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High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

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High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

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dc.contributor.author Mesa, José es_ES
dc.contributor.author Hinestroza-Córdoba, Leidy Indira es_ES
dc.contributor.author Barrera Puigdollers, Cristina es_ES
dc.contributor.author Seguí Gil, Lucía es_ES
dc.contributor.author Betoret, Ester es_ES
dc.contributor.author Betoret Valls, Noelia es_ES
dc.date.accessioned 2021-02-23T04:31:04Z
dc.date.available 2021-02-23T04:31:04Z
dc.date.issued 2020-07 es_ES
dc.identifier.issn 1420-3049 es_ES
dc.identifier.uri http://hdl.handle.net/10251/162096
dc.description.abstract [EN] Interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption that does not generate high CO2 emissions or polluting effluents. Its main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favoring the release of intracellular components, and from its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibers) and proteins (also microorganisms and enzymes). The challenges of the 21st century are leading the processed food industry towards the creation of food of high nutritional quality and the use of waste to obtain ingredients with specific properties. For this purpose, soft and nonthermal technologies such as high pressure homogenization have huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in the food industry has conditioned the application of high-pressure homogenization technology in the last decade. es_ES
dc.description.sponsorship This research and APC were funded by Generalitat Valenciana, Project AICO/2017/049. The authors thank the research project "Fortalecimiento de los Encadenamientos Productivos de las Subregiones del Chocó" BPIN 2013000100284 Tecnológica del Chocó (in Spanish) by financial support to Leidy Indira Hinestroza-Córdoba. es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Molecules es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject High homogenization pressure es_ES
dc.subject Food functionality es_ES
dc.subject Bioactive components es_ES
dc.subject Agri-food waste es_ES
dc.subject Sustainability es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/molecules25143305 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/COLCIENCIAS//BPIN 2013000100284/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//AICO%2F2017%2F049/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Mesa, J.; Hinestroza-Córdoba, LI.; Barrera Puigdollers, C.; Seguí Gil, L.; Betoret, E.; Betoret Valls, N. (2020). High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability. Molecules. 25(14):1-19. https://doi.org/10.3390/molecules25143305 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/molecules25143305 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 19 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 25 es_ES
dc.description.issue 14 es_ES
dc.identifier.pmid 32708208 es_ES
dc.identifier.pmcid PMC7397014 es_ES
dc.relation.pasarela S\416407 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Departamento Administrativo de Ciencia, Tecnología e Innovación, Colombia es_ES
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