Barba / Cravotto / Chemat Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Developing Healthier and Sustainable Food Products
1. Auflage 2020
ISBN: 978-0-12-818276-5
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 370 Seiten

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. - Explores how ultrasound treatment affects nutrients and bioactive compound retention - Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology - Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Autoren/Hrsg.

Barba, Francisco J.

Cravotto, Giancarlo

Chemat, Farid

Lorenzo, José Manuel

Sichetti Munekata¿, Paulo Eduardo