He has more than 280 publications, including more than 200 published or accepted peer reviewed papers in international journals in the Food Science and Technology area (hindex=43, SCOPUS). His research focus is on non-thermal processing for preservation and/or extraction of bioactive compounds from liquid and solid food. Prior to his current appointment, he was also engaged as a visiting researcher in the Department of Food Biotechnology and Food Process Engineering in Technological University of Berlin, Germany.
He performed postdoctoral stays in the Université de Technologie de Compiègne (UTC), Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable (Compiegne, France) and Marie Curie IEF in the Department of Food Chemistry (University of Copenhagen) to explore different non-thermal applications for preserving and extracting bioactive compounds from plant food materials and by products. (with distinction) from the University of Valencia and he hold degrees in Pharmacy, Food and Technology.
Barba is an associate professor in Nutrition and Food Science, Faculty of Pharmacy, University of Valencia, Spain. Scale-up of ultrasound, patents and commercial application 13. Development of fermented food products assisted by ultrasound 11. Improvement of freezing processes assisted by US 10. Ultrasound use for development of novel applications and potential to improve technological processes 8. Use of ultrasound in the improvement of food quality 7. Application of ultrasound to obtain food additives and/or nutraceuticals 6.
Ultrasound to improve drying processes and prevent thermolabile nutrients degradation 5. Ultrasound for obtaining functional foods, extracting bioactive compounds and in the improvement of food quality 3. Modeling approaches to optimize ultrasound processing conditions Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action 2.
Brings mechanisms influencing the reduction of toxic and contaminants during ultrasound processing.Explores how ultrasound treatment affects nutrients and bioactive compounds retention.This is the definitive resource in new innovative ultrasound-based emerging processes, thus a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. The book is a starting point for product development covering technological, physicochemical and nutritional perspectives, as well as reduction of food toxics and contaminants thus promoting the "food on demand" new generation.ĭivided into three parts, Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound discusses themes such as ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, as well as ultrasound use for development of novel applications and potential to improve technological processes and scale-up of ultrasound, patents and commercial application. Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound is a useful tool in understanding the innovative applications derived from the use of ultrasound technology.