Innovative Food Processing Technologies : Extraction, Separation, Component Modification and Process Intensification (Woodhead Publishing Series in Food Science, Technology and Nutrition)

個数：

電子版価格
¥44,526

電子版あり

Innovative Food Processing Technologies : Extraction, Separation, Component Modification and Process Intensification (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Knoerzer, Kai (EDT)/ Juliano, Pablo (EDT)/ Smithers, Geoffrey W (EDT)

ウェブストア価格 ¥68,301（本体¥62,092）
Woodhead Publishing Ltd（2016/07発売）
外貨定価 US$ 330.00
ポイント 620pt

提携先の海外書籍取次会社に在庫がございます。通常3週間で発送いたします。
【重要ご説明事項】
1. 納期遅延や、ご入手不能となる場合が若干ございます。
2. 複数冊ご注文の場合は、ご注文数量が揃ってからまとめて発送いたします。
3. 美品のご指定は承りかねます。

●3Dセキュア導入とクレジットカードによるお支払いについて

【入荷遅延について】
世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。

◆画像の表紙や帯等は実物とは異なる場合があります。

◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
また、洋書販売価格は、ご注文確定時点での日本円価格となります。
ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。

製本 Paperback:紙装版/ペーパーバック版／ページ数 510 p.
言語 ENG
商品コード 9780081002940
DDC分類 664.02

Full Description

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.

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