Design and optimization of innovative food processing techniques / edited by Francisco J. Barba [and more].

Format:

Book

Contributor:

Barba, Francisco (Francisco J.)

Language:

English

Subjects (All):

Food industry and trade--Technological innovations.

Food industry and trade.

Genre:

Electronic books.

Physical Description:

1 online resource

Place of Publication:

London : Academic Press, 2021.

System Details:

text file

Summary:

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry.

Contents:

Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action / Fadila Al Khawli, Jianjun Zhou, Francisco J. Barba et al.

Modeling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction / Patricia Gullon, Beatriz Gullon, Jose Manuel Lorenzo et al.

Ultrasound as a preservation technique / Paulo E.S. Munekata, Min Wang, Francisco J. Barba

Ultrasound to improve drying processes and prevent thermolabile nutrients degradation / Magdalena Dadan, Malgorzata Nowacka, Dorota Witrowa-Rajchert et al.

Application of ultrasound to obtain food additives and nutraceuticals / Alice Laurora, Marianne N. Lund, Mahesha M. Poojary et al.

Application of high-intensity ultrasound in food processing for improvement of food quality / Mahmoud Soltani Firouz

Ultrasound to obtain aromatized vegetable oils / Sabiha Achat, Abdelghani Hamiroune, Farid Chemat et al.

Ultrasound for beverage processing / Muhammad Kamran Khan, Muhammad Imran, Saira Sattar et al.

Improvement of freezing processes assisted by ultrasound / Magdalena Dadan, Aleksandra Matys, Oleksii Parniakov et al.

Development of fermented food products assisted by ultrasound / Carlos A. Pinto, Vasco J. Lima, Jorge A. Saraiva

Sonocrystallization / Paulo E.S. Munekata, Ruben Dominguez, Jose Manuel Lorenzo

Application of hydrodynamic cavitation in food processing / Rajeshree A. Khaire and Parag R. Gogate.

Notes:

Includes index.

Other Format:

Print version:

ISBN:

9780128182765

0128182768

OCLC:

1223264962

Access Restriction:

Restricted for use by site license.