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Ultrasound : advances in Food Processing and Preservation
This book is fully focused on the food industry, presenting the basic principles and most recent advances of ultrasound, in addition to the application of this technology in specific fodd products and unit operations.Il also presents the current research needs and challenges of ultrasound to be tran...
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| Auteur principal : | |
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| Format : | Livre |
| Langue : | anglais |
| Titre complet : | Ultrasound : advances in Food Processing and Preservation / edited by Daniela Bermudez-Aguirre |
| Publié : |
London :
Academic Press, an imprint of Elsevier
, C 2017 |
| Description matérielle : | 1vol. (xx-535 p.) |
| Sujets : | |
| Documents associés : | Autre format:
Ultrasound Autre format: Ultrasound |
| Résumé : | This book is fully focused on the food industry, presenting the basic principles and most recent advances of ultrasound, in addition to the application of this technology in specific fodd products and unit operations.Il also presents the current research needs and challenges of ultrasound to be transferred to industry settings in the near future .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 operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act. |
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| Bibliographie : | Notes bibliogr. en fin de chapitres, index |
| ISBN : | 978-0-12-804581-7 |