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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
Developing Healthier and Sustainable Food Products
A guide to innovative new ultrasound-emerging processes, their impact on healthy food development, and the toxicological and nutritional implications
Francisco J. Barba (Edited by), Giancarlo Cravotto (Edited by), Farid Chemat (Edited by), Jose Manuel Lorenzo (Edited by), Paulo Eduardo Sichetti Munekata? (Edited by)
9780128182758
Paperback, published 25 November 2020
370 pages
23.4 x 19 x 2.4 cm, 0.72 kg
"The text is a useful tool to know the innovative applications derving from the use of advanced technology. Divided into three parts, the sections deal with the use of ultrasound to obtain functional foods, improve the quality of food, develop new applications, and more." --Industrie Alimentri
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.
1. Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action 2. Modelling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction 3. Ultrasound as preservation technique 4. Ultrasound to improve drying processes and prevent thermolabile nutrients degradation 5. Application of ultrasound to obtain food additives and nutraceuticals 6. Application of high intensity ultrasound in food processing for improvement of food quality 7. Ultrasound to obtain aromatized vegetable oils 8. Ultrasound for beverage processing 9. Improvement of freezing processes assisted by ultrasound 10. Development of fermented food products assisted by ultrasound 11. Sonocrystallization 12. Application of Hydrodynamic Cavitation in Food Processing
Subject Areas: Steam engines [TGBN1], Food & beverage technology [TDCT]
