Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound 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 reduction of food toxics and contaminants thus promoting the food on demand new generation. Divided into three parts, Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound discusses themes such as ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, as well as ultrasound use for development of novel applications and potential to improve technological processes and scale-up of ultrasound, patents and commercial application. This is the definitive resource in new innovative ultrasound-based emerging processes, thus 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 compounds retentionBrings mechanisms influencing the reduction of toxic and contaminants during ultrasound processingShows how ultrasound serves as a tool of new ingredients production for the tomorrow food concept INDICE: 1. Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action 2. Modeling approaches to optimize ultrasound processing conditions Section II. Ultrasound for obtaining functional foods, extracting bioactive compounds and in the improvement of food quality 3. Ultrasound as preservation technique 4. Ultrasound to improve drying processes and prevent thermolabile nutrients degradation 5. Application of ultrasound to obtain food additives and/or nutraceuticals 6. Use of ultrasound in the improvement of food quality 7. US to obtain aromatized oils Section III. Ultrasound use for development of novel applications and potential to improve technological processes 8. US for cutting 9. Improvement of freezing processes assisted by US 10. Development of fermented food products assisted by ultrasound 11. Sonocrystallization 12. Hydrodynamic cavitation Section III. Scale-up of ultrasound, patents and commercial application 13. Scale-up of ultrasound 14. Patents and commercial applications

• ISBN: 978-0-12-818275-8
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 368
• Fecha Publicación: 01/12/2020
• Nº Volúmenes: 1
• Idioma: Inglés