Academic Press | Ultrasound: Advances In Food Processing And Preservation (2017 EN)

Author: Daniela Bermudez-Aguirre (Editor)
Full Title: Ultrasound: Advances In Food Processing And Preservation
Publisher: Academic Press; 1 edition (August 24, 2017)
Year: 2017
ISBN-13: 9780128046142 (978-0-12-804614-2), 9780128045817 (978-0-12-804581-7)
ISBN-10: 0128046147, 0128045817
Pages: 556
Language: English
Genre: Food Science: Food Processing Technology
File type: PDF (True, but nonnative Cover)
Quality: 9/10
Price: $200.00


Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s.

The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act.


Key Features:
✓ Provides a clear and comprehensive panorama of ultrasound technology
✓ Contains updated research behind this technology
✓ Brings the current tested product and future uses
✓ Explores potential future use within the food industry

Readership:
Researches on Food Science/Food engineering, people from Industry looking for innovative technologies to process Food.

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