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. Cover image - p. page_i 2. Title page - p. page_i 3. Table of Contents - p. page_i 4. Copyright - p. page_iv 5. Contributors - p. page_xi 6. Preface - p. page_xv 7. 1: Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action - p. page_1 8. 2: Modeling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction - p. page_15 9. 3: Ultrasound as a preservation technique - p. page_39 10. 4: Ultrasound to improve drying processes and prevent thermolabile nutrients degradation - p. page_55 11. 5: Application of ultrasound to obtain food additives and nutraceuticals - p. page_111 12. 6: Application of high-intensity ultrasound in food processing for improvement of food quality - p. page_143 13. 7: Ultrasound to obtain aromatized vegetable oils - p. page_169 14. 8: Ultrasound for beverage processing - p. page_189 15. 9: Improvement of freezing processes assisted by ultrasound - p. page_217 16. 10: Development of fermented food products assisted by ultrasound - p. page_275 17. 11: Sonocrystallization - p. page_299 18. 12: Application of hydrodynamic cavitation in food processing - p. page_317 19. Index - p. page_343
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. Cover image - p. page_i 2. Title page - p. page_i 3. Table of Contents - p. page_i 4. Copyright - p. page_iv 5. Contributors - p. page_xi 6. Preface - p. page_xv 7. 1: Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action - p. page_1 8. 2: Modeling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction - p. page_15 9. 3: Ultrasound as a preservation technique - p. page_39 10. 4: Ultrasound to improve drying processes and prevent thermolabile nutrients degradation - p. page_55 11. 5: Application of ultrasound to obtain food additives and nutraceuticals - p. page_111 12. 6: Application of high-intensity ultrasound in food processing for improvement of food quality - p. page_143 13. 7: Ultrasound to obtain aromatized vegetable oils - p. page_169 14. 8: Ultrasound for beverage processing - p. page_189 15. 9: Improvement of freezing processes assisted by ultrasound - p. page_217 16. 10: Development of fermented food products assisted by ultrasound - p. page_275 17. 11: Sonocrystallization - p. page_299 18. 12: Application of hydrodynamic cavitation in food processing - p. page_317 19. Index - p. page_343
