Ultrasound: Advances for Food Processing and Preservation is fully focused on the food industry, presenting the basic principles of ultrasound and the basic research conducted with the technology, including the application of ultrasound in specific food products. The book also contains how the technology could be launched in industry.

Part I discusses ultrasound for food preservation, with topics like advances on thermo-sonication and nanothermosonication. Part II deals with ultrasound for food processing in dairy products, fruit and vegetable juices and fresh produce. Part...