Description 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. Key Features 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 Table of Contents 1. Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action 2. Modelling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Cravotto Giancarlo
;
2021-01-01

Abstract

Description 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. Key Features 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 Table of Contents 1. Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action 2. Modelling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction
2021
Academic Press (Elsevier)
1st Edition
1
370
9780128182758
https://www.elsevier.com/books/design-and-optimization-of-innovative-food-processing-techniques-assisted-by-ultrasound/barba/978-0-12-818275-8
Barba, Francisco, Cravotto, Giancarlo, Chemat, Farid, Rodriguez, José Manuel Lorenzo, Sichetti Munekata︎, Paulo Eduardo
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/1766762
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