Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products

ISBN-13: 9780128182758 / Angielski / Miękka / 2020 / 370 str.

Francisco J. Barba; Giancarlo Cravotto; Farid Chemat

Recenzje

"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

Spis treści

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