Kai Knoerzer,
Pablo Juliano,
Geoffrey W Smithers
Innovative Food Processing Technologies
Extraction, Separation, Component Modification and Process Intensification
Paperback Engels 2016 9780081002940Levertijd 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
Lezersrecensies
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Inhoudsopgave
Part One. Innovative Extraction of Food Components
1. Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction
2. Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy
3. Microwave-Assisted Extraction of Food Components
Part Two. Innovative Separation of Food Components
4. Application of Megasonic Waves for Enhanced Aqueous Separation of Oils
5. Simulated Moving Bed Chromatography in Food Processing
6. Novel Membrane Technologies for Protein Concentration and Fractionation
7. Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries
Part Three. Innovative Structure Modification
8. Ultrasound for Structural Modification of Food Products
9. Application of Shockwaves for Meat Tenderization
10. Application of High Hydrostatic Pressure for Meat Tenderization
11. High-Pressure Processing for Modification of Food Biopolymers
12. High-Pressure Homogenization for Structure Modification
Part Four. Applications of Innovative Technologies for Process Intensification/Enhancement
13. Airborne Ultrasound for Enhanced Defoaming Applications
14. Airborne Ultrasound for Convective Drying Intensification
15. Advances in Hydrodynamic Pressure Processing for Enhancing Emulsification and Dispersion
16. High-Power Ultrasonication for the Manufacture of Nanoemulsions and Nanodispersions
17. Membranes for Enhanced Emulsification Processes
18. Next Generation of Innovative Food Processing Technologies: Benefits and Challenges
1. Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction
2. Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy
3. Microwave-Assisted Extraction of Food Components
Part Two. Innovative Separation of Food Components
4. Application of Megasonic Waves for Enhanced Aqueous Separation of Oils
5. Simulated Moving Bed Chromatography in Food Processing
6. Novel Membrane Technologies for Protein Concentration and Fractionation
7. Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries
Part Three. Innovative Structure Modification
8. Ultrasound for Structural Modification of Food Products
9. Application of Shockwaves for Meat Tenderization
10. Application of High Hydrostatic Pressure for Meat Tenderization
11. High-Pressure Processing for Modification of Food Biopolymers
12. High-Pressure Homogenization for Structure Modification
Part Four. Applications of Innovative Technologies for Process Intensification/Enhancement
13. Airborne Ultrasound for Enhanced Defoaming Applications
14. Airborne Ultrasound for Convective Drying Intensification
15. Advances in Hydrodynamic Pressure Processing for Enhancing Emulsification and Dispersion
16. High-Power Ultrasonication for the Manufacture of Nanoemulsions and Nanodispersions
17. Membranes for Enhanced Emulsification Processes
18. Next Generation of Innovative Food Processing Technologies: Benefits and Challenges
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