Design and optimization of innovative food processing techniques assisted by ultrasound
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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- 1 Bekijk alle specificaties
Taal: en
Bindwijze: Paperback
Oorspronkelijke releasedatum: 25 november 2020
Aantal pagina's: 370
Illustraties: Nee
Hoofdauteur: Francisco J. Barba
Hoofdredacteur: Francisco J. Barba
Tweede Redacteur: Giancarlo Cravotto
Co Redacteur: Jose Manuel Lorenzo Rodriguez
Hoofduitgeverij: Academic Press Inc
Extra groot lettertype: Nee
Product breedte: 191 mm
Product lengte: 235 mm
Studieboek: Nee
Verpakking breedte: 191 mm
Verpakking hoogte: 234 mm
Verpakking lengte: 235 mm
Verpakkingsgewicht: 720 g
EAN: 9780128182758