Processing of Food Products and Wastes with High Voltage Electrical Discharges

<p>Part I Fundamental aspects of HVED (Underwater Spark Discharges) and Equipment design<br>1. History of High Voltage Electrical Discharges (Underwater Spark Discharges)<br>2. Streamer and breakdown phenomena in liquids<br>3. Shock wave and streamer propagation in water and solid-liquid suspensions generated by HVED<br>4. Equipment design for HVED</p> <p>Part II Applications of direct HVED for the treatment of food by-products and biomass<br>5. Intensification of polyphenols extraction from winery by-products (pulp, skins, seeds, shoots)<br>6. Impact of HVED on the extraction of polyphenol compounds from oilseed by-products and wastes (flaxseed hulls and cake, linseed, sesame seed and cake, olive kernel)<br>7. Green extraction of valuable compounds from citrus by-products and wastes (orange, grapefruit, papaya peels)<br>8. HVED assisted extraction from Tabacco Waste, Cocoa beans and Blueberry Pomace<br>9. High voltage electrical discharges for green extraction of biocompounds from Oregano Leaves, Rosemary, Wild Thyme and Olive Leaves<br>10. Pre-treatment of lignocellulosic biomass with HVED (delignification of rapeseed straw, degradation of wood bark)<br>11. Impact of HVED on the microorganisms (red wine microbial stabilization, recovery of intracellular compounds from microalgae Parachlorellakessleri and yeast Saccharomyces cerevisiae, filtration properties of Saccharomyces cerevisiae suspensions)<br>12. Inactivation of microorganisms (Escherichia coli) by DirectinLiquid Electrical Discharge Plasma<br>13. Microalgae disintegration and compounds extraction by spark discharge treatment<br>14. Application of HVED to Improve the Protein Susceptibility to Enzymatic Hydrolysis<br>15. Continuous and circulating high voltage electrical discharge systems for the extraction of biocompounds from food by-products</p> <p>Part III Applications of indirect HVED (schockwaves) for the treatment of foods and biomass<br>16. Effect of underwater shook waves on macroorganisms and biomass<br>17. Fundamentalresults and application of schockwaves formeat tenderization<br>18. Computational simulation for food products treated by underwater shock waves<br>19. Extraction of valuable compounds from plants by Underwater Schockwaves (citrus and carrot juice, essential oil)<br>20. Pressure shock waves for biomass disintegration and oil extraction</p>