Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications in food and bioprocessing-related industries.
1. Ultrasound and Microwave for Food Processing - p. i 2. Cover - p. i 3. Front Matter - p. ii 4. Title Page - p. iii 5. Copyright - p. iv 6. Table of Contents - p. iv 7. Contributors - p. xiii 8. Chapter 1 Sonication: An overview - p. 1 9. Chapter 2 Microwave: An overview - p. 19 10. Chapter 3 Synergism of ultrasound and microwave for food processing, preservation, and extraction - p. 61 11. Chapter 4 Synergistic effects of microwaves and sonication in dairy industry - p. 105 12. Chapter 5 Synergistic effect of ultrasound and microwave treatments in meat, fish, and seafood processing, preservation, and extraction - p. 139 13. Chapter 6 Synergistic effects of sonication and microwave in juice processing - p. 157 14. Chapter 7 Synergistic effect of sonication and microwave for inhibition of microorganism - p. 189 15. Chapter 8 Synergistic effect of sonication and microwave for deactivation of enzymes - p. 217 16. Chapter 9 Sonication microwave synergistic extraction of bioactive compounds from plant source - p. 239 17. Chapter 10 Sonication microwave synergistic extraction of oils from plant sources - p. 269 18. Chapter 11 Sonication-microwave synergistic extraction of proteins from plant sources and its effect on protein - p. 291 19. Chapter 12 Sonication microwave synergistic extraction of bioactive compounds from plants, animals and others agro-industrial waste sources - p. 345 20. Chapter 13 Synergistic effects of sonication and microwave on safety and quality of foods - p. 363 21. Chapter 14 Synergistic effect of sonication and microwave on shelf-life of foods - p. 379 22. Chapter 15 Synergistic effect of sonication and microwave on physicochemical and textural properties of foods - p. 405 23. Chapter 16 Synergistic effect of sonication and microwave on the extraction of bioactive peptides - p. 423 24. Chapter 17 Recent advances in applications of sonication and microwave - p. 441 25. Chapter 18 Opportunities and challenges of sonication-microwave for food processing, preservation, and extraction: An industrial point of view - p. 471 26. Chapter 19 Effect of synergism of sonication and microwave on fermentation and emulsification processes - p. 497 27. Index - p. 537
Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications in food and bioprocessing-related industries.
1. Ultrasound and Microwave for Food Processing - p. i 2. Cover - p. i 3. Front Matter - p. ii 4. Title Page - p. iii 5. Copyright - p. iv 6. Table of Contents - p. iv 7. Contributors - p. xiii 8. Chapter 1 Sonication: An overview - p. 1 9. Chapter 2 Microwave: An overview - p. 19 10. Chapter 3 Synergism of ultrasound and microwave for food processing, preservation, and extraction - p. 61 11. Chapter 4 Synergistic effects of microwaves and sonication in dairy industry - p. 105 12. Chapter 5 Synergistic effect of ultrasound and microwave treatments in meat, fish, and seafood processing, preservation, and extraction - p. 139 13. Chapter 6 Synergistic effects of sonication and microwave in juice processing - p. 157 14. Chapter 7 Synergistic effect of sonication and microwave for inhibition of microorganism - p. 189 15. Chapter 8 Synergistic effect of sonication and microwave for deactivation of enzymes - p. 217 16. Chapter 9 Sonication microwave synergistic extraction of bioactive compounds from plant source - p. 239 17. Chapter 10 Sonication microwave synergistic extraction of oils from plant sources - p. 269 18. Chapter 11 Sonication-microwave synergistic extraction of proteins from plant sources and its effect on protein - p. 291 19. Chapter 12 Sonication microwave synergistic extraction of bioactive compounds from plants, animals and others agro-industrial waste sources - p. 345 20. Chapter 13 Synergistic effects of sonication and microwave on safety and quality of foods - p. 363 21. Chapter 14 Synergistic effect of sonication and microwave on shelf-life of foods - p. 379 22. Chapter 15 Synergistic effect of sonication and microwave on physicochemical and textural properties of foods - p. 405 23. Chapter 16 Synergistic effect of sonication and microwave on the extraction of bioactive peptides - p. 423 24. Chapter 17 Recent advances in applications of sonication and microwave - p. 441 25. Chapter 18 Opportunities and challenges of sonication-microwave for food processing, preservation, and extraction: An industrial point of view - p. 471 26. Chapter 19 Effect of synergism of sonication and microwave on fermentation and emulsification processes - p. 497 27. Index - p. 537
