Ultrasound : advances in food processing and preservation /
Guardado en:
| Otros Autores: | |
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| Formato: | Libro |
| Lenguaje: | Inglés |
| Publicado: |
London :
Academic Press,
c2017
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| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
Tabla de Contenidos:
- Chapter 1. Engineering principles of ultrasound technology
- Chapter 2. Advances in thermo- and manothermosonication for microbial inactivation
- Chapter 3. Hurdle technology using ultrasound for food preservation
- Chapter 4. Advances in thermosonication for the inactivation of endogenous enzymes in foods
- Chapter 5. Sonochemistry of foods
- Chapter 6. Dairy products processed with ultrasound
- Chapter 7. Ultrasound processing of fruit and vegetable juices
- Chapter 8. Fresh produce treated by power ultrasound
- Chapter 9. Ultrasound processing and food quality
- Chapter 10. Physical properties of sonicated products: a new era for novel ingredients.
- Chapter 11. Removal of allergens in some food products using ultrasound
- Chapter 12. Food freezing assisted with ultrasound
- Chapter 13. Encapsulation of bioactive compounds using ultrasonic technology
- Chapter 14. Extraction processes assisted by ultrasound
- Chapter 15. Other mass transfer unit operations enhanced by ultrasound
- Chapter 16. Treatment of food industry wastewater with ultrasound: a big opportunity for the technology
- Chapter 17. From research to production: overcoming scale-up limitations of ultrasonic processing
- Chapter 18. Multiphysics simulation during ultrasound food processing
- Chapter 19. Opportunities and challenges of ultrasound for food processing: an industry point of view
- Chapter 20. Laws and regulations for novel food processing technologies