Description
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
Table of Contents
1. Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action2. Modelling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction3. Ultrasound as preservation technique4. Ultrasound to improve drying processes and prevent thermolabile nutrients degradation5. Application of ultrasound to obtain food additives and nutraceuticals6. Application of high intensity ultrasound in food processing for improvement of food quality7. Ultrasound to obtain aromatized vegetable oils8. Ultrasound for beverage processing9. Improvement of freezing processes assisted by ultrasound10. Development of fermented food products assisted by ultrasound11. Sonocrystallization12. Application of Hydrodynamic Cavitation in Food Processing
