Ultrasound: Advances in Food Processing and Preservation

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Ultrasound: Advances in Food Processing and Preservation by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780128046142
Publisher: Elsevier Science Publication: August 11, 2017
Imprint: Academic Press Language: English
Author:
ISBN: 9780128046142
Publisher: Elsevier Science
Publication: August 11, 2017
Imprint: Academic Press
Language: English

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.

  • 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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Elsevier Science

Cover of the book Diet-Microbe Interactions in the Gut by
Cover of the book Essential Computational Modeling in Chemistry by
Cover of the book Advances in Applied Microbiology by
Cover of the book Encyclopedia of Forensic Sciences by
Cover of the book Heterogeneous Computing with OpenCL 2.0 by
Cover of the book Two-Dimensional Crystals by
Cover of the book The Dusky Dolphin by
Cover of the book Radioactivity by
Cover of the book Emerging Technologies for Food Processing by
Cover of the book Integral Mechanical Attachment by
Cover of the book Some Electrical and Optical Aspects of Molecular Behaviour by
Cover of the book Understanding Uniqueness and Diversity in Child and Adolescent Mental Health by
Cover of the book Wearable Sensors by
Cover of the book Bioremediation and Bioeconomy by
Cover of the book Orthopaedic Disorders in General Practice by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy