Design and optimization of innovative food processing techniques assisted by ultrasound : developing healthier and sustainable food products /: developing healthier and sustainable food products. (2020)

• Record Type: Book
• Further Information: Note: Edited by Francisco J. Barba, Giancarlo Cravotto, Farid Chemat, José Manuel Lorenzo Rodriguez, Paulo Eduardo Sichetti Munekata.
• Editors: Barba, Francisco (Francisco J.); Cravotto, Giancarlo, 1961-; Chémat, Farid; Lorenzo Rodríguez, José Manuel; Munekata, Paulo E. S
• Contents: 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
• Publisher Details: Amsterdam : Academic Press
• Publication Date: 2020
• Extent: 1 online resource
• Subjects: 664.028; Food -- Preservation -- Technological innovations; Ultrasonic waves -- Industrial applications
• Languages: English
• ISBNs: 9780128182765
• Related ISBNs: 9780128182758
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.