Kai Knoerzer,
Pablo Juliano,
Geoffrey W Smithers
Elsevier Science
e druk, 2016
9780081002940
Innovative Food Processing Technologies
Extraction, Separation, Component Modification and Process Intensification
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
2016
ISBN13: 9780081002940
Rubricering
Onderdeel van serie
Woodhead Publishing Series in Food Science, Technology and Nutrition
Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs.
The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement.
Specificaties
Inhoudsopgave
<p>Part One. Innovative Extraction of Food Components<br>1. Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction<br>2. Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy<br>3. Microwave-Assisted Extraction of Food Components</p> <p>Part Two. Innovative Separation of Food Components<br>4. Application of Megasonic Waves for Enhanced Aqueous Separation of Oils<br>5. Simulated Moving Bed Chromatography in Food Processing<br>6. Novel Membrane Technologies for Protein Concentration and Fractionation<br>7. Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries</p> <p>Part Three. Innovative Structure Modification<br>8. Ultrasound for Structural Modification of Food Products<br>9. Application of Shockwaves for Meat Tenderization<br>10. Application of High Hydrostatic Pressure for Meat Tenderization<br>11. High-Pressure Processing for Modification of Food Biopolymers<br>12. High-Pressure Homogenization for Structure Modification</p> <p>Part Four. Applications of Innovative Technologies for Process Intensification/Enhancement<br>13. Airborne Ultrasound for Enhanced Defoaming Applications<br>14. Airborne Ultrasound for Convective Drying Intensification<br>15. Advances in Hydrodynamic Pressure Processing for Enhancing Emulsification and Dispersion<br>16. High-Power Ultrasonication for the Manufacture of Nanoemulsions and Nanodispersions<br>17. Membranes for Enhanced Emulsification Processes<br>18. Next Generation of Innovative Food Processing Technologies: Benefits and Challenges</p>