Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

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. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

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  • Author : Francisco J. Barba
  • Publisher : Academic Press
  • Pages : 370 pages
  • ISBN : 0128182768
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKDesign and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
  • Author : Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata︎
  • Publisher : Academic Press
  • Release : 19 November 2020
GET THIS BOOKDesign and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

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

Non-thermal Technologies

Non-thermal Technologies
  • Author : Fabiano Andre Narciso Fernandes,Antonio Morata,Sueli Rodrigues
  • Publisher : Frontiers Media SA
  • Release : 15 November 2021
GET THIS BOOKNon-thermal Technologies

Antonio Morata holds patents in wine technology specifically related to aging on lees, grape skin separation and brettanomyces analysis. All other Topic Editors declare no competing interests with regard to the Research Topic subject.

Emerging Food Processing Technologies

Emerging Food Processing Technologies
  • Author : Mohsen Gavahian
  • Publisher : Springer Nature
  • Release : 08 March 2022
GET THIS BOOKEmerging Food Processing Technologies

This volume aims to introduce procedures related to measuring the process parameters involved in emerging food processing technologies, the approaches to measure the process efficiency, and basic guidelines for operating related systems. Chapters are divided into two parts, including nonthermal emerging food processing technologies and thermal emerging food processing technologies. Authoritative and cutting-edge, Emerging Food Processing Technologies aims to provide comprehensive and updated state-of-art methodologies and models for food analysis.

Green Food Processing Techniques

Green Food Processing Techniques
  • Author : Farid Chemat,Eugene Vorobiev
  • Publisher : Academic Press
  • Release : 26 July 2019
GET THIS BOOKGreen Food Processing Techniques

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 18 August 2020
GET THIS BOOKInnovative Food Processing Technologies

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives

Innovative and Emerging Technologies in the Bio-marine Food Sector

Innovative and Emerging Technologies in the Bio-marine Food Sector
  • Author : Marco Garcia-Vaquero,Gaurav Rajauria
  • Publisher : Academic Press
  • Release : 06 December 2021
GET THIS BOOKInnovative and Emerging Technologies in the Bio-marine Food Sector

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of

Ultrasound in Food Processing

Ultrasound in Food Processing
  • Author : M.J.W. Povey,T.J. Mason
  • Publisher : Springer Science & Business Media
  • Release : 17 May 1998
GET THIS BOOKUltrasound in Food Processing

This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound

Green Extraction and Valorization of By-Products from Food Processing

Green Extraction and Valorization of By-Products from Food Processing
  • Author : Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez
  • Publisher : CRC Press
  • Release : 09 September 2019
GET THIS BOOKGreen Extraction and Valorization of By-Products from Food Processing

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the

Plant Physiological Aspects of Phenolic Compounds

Plant Physiological Aspects of Phenolic Compounds
  • Author : Marcos Soto-Hernández,Rosario García-Mateos,Mariana Palma-Tenango
  • Publisher : BoD – Books on Demand
  • Release : 04 September 2019
GET THIS BOOKPlant Physiological Aspects of Phenolic Compounds

Phenolic compounds are considered secondary metabolites within the physiology of a plant. They have different functions, such as pollination systems, sun protection, protection against pathogens and diseases, etc.Research on these compounds has increased due to the number of molecules they can include and the different biological activities they demonstrate. It is important to know the methods of extracting molecules, the biosynthesis routes, and their relationship with activities that can benefit from their consumption. Therefore, the book includes chapters that

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Kai Knoerzer, PhD,Pablo Juliano, PhD,Cornelis Versteeg, PhD,Peter Roupas, PhD
  • Publisher : John Wiley & Sons
  • Release : 19 April 2011
GET THIS BOOKInnovative Food Processing Technologies

"Multiphysics simulation of emerging food processing technologies discusses how multiphysics modeling - i.e., the simulation of the entire process comprising the actual equipment, varying process conditions and the physical properties of the food to be treated - can be applied in the development, optimization and scale-up of emerging food processing technologies and shows the most recent research outcomes to demonstrate process efficiency and the impact on scalability, safety and quality. Technologies covered include: high pressure processing, high pressure thermal

Ultrasound: Advances in Food Processing and Preservation

Ultrasound: Advances in Food Processing and Preservation
  • Author : Daniela Bermudez-Aguirre
  • Publisher : Academic Press
  • Release : 11 August 2017
GET THIS BOOKUltrasound: Advances in Food Processing and Preservation

Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s. The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit

Plant Based “Green Chemistry 2.0”

Plant Based “Green Chemistry 2.0”
  • Author : Ying Li,Farid Chemat
  • Publisher : Springer
  • Release : 08 July 2019
GET THIS BOOKPlant Based “Green Chemistry 2.0”

This book provides practical information on obtaining and using a wide variety of plant based reagents for different sectors, addressing the needs and challenges in a single resource. The chapters complement each other seamlessly and present contributions from reputed international researchers and renowned professionals from industry, covering the latest efforts in the field. The book serves as the starting point for future collaborations in the new area “Plant Based Green Chemistry” between research, industry, and education, covering large ecologic and

Global Food Security and Wellness

Global Food Security and Wellness
  • Author : Gustavo V. Barbosa-Cánovas,Gláucia María Pastore,Kezban Candoğan,Ilce G. Medina Meza,Suzana Caetano da Silva Lannes,Ken Buckle,Rickey Y. Yada,Amauri Rosenthal
  • Publisher : Springer
  • Release : 05 May 2017
GET THIS BOOKGlobal Food Security and Wellness

This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress, held in Foz do Iguaçu, Brazil August, 2012. The theme of the Congress was the challenges faced by food science in both the developed and developing regions of the world. The symposia featured prominent world-renowned keynote and plenary speakers, young researchers, and the technical sessions covered the whole spectrum of basic and applied food

Ingredients Extraction by Physicochemical Methods in Food

Ingredients Extraction by Physicochemical Methods in Food
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 26 July 2017
GET THIS BOOKIngredients Extraction by Physicochemical Methods in Food

Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with