Innovative food processing technologies : extraction, separation, component modification and process intensification /
edited by Kai Knoerzer, Pablo Juliano, Geoffrey Smithers.
- Duxford, UK : Cambridge, MA, USA, [2016]
- xxviii, 481 pages ; 24 cm.
- Woodhead Publishing series in food science, technology and nutrition ; number 302 .
- Woodhead Publishing in food science, technology, and nutrition ; no. 302. .
Machine generated contents note: Innovative Extraction of Food Components -- Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction / Introduction -- Lipid Extraction -- Polysaccharide Extraction -- Protein Extraction -- Phytochemical Extraction -- Aroma and Flavoring Extraction -- Biomolecule Recovery From Agri-Food Waste -- Antimicrobial Extraction -- Advantages and Limitations of UAE -- UAE Procedure Scale Up -- Recent Advances and Perspectives of UAE in the Food Industry -- Final Remarks -- References -- Further Reading -- Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy / Introduction -- Impact of Pulsed Electric Energy on Foods and Biomaterials -- Pulsed Electric Energy -- Assisted Extractions -- Examples of Practical Applications -- Conclusion -- Acknowledgments -- References -- Microwave-Assisted Extraction of Food Components / Introduction -- Principles of Microwave-Assisted Extraction (MAE) -- Types of Microwave Extractors -- MAE Modes -- Types of Food Components Benefiting From Microwave-Assisted Extraction -- Comparison of MAE With Other Extraction Techniques -- Trends in MAE for Food Components -- Acknowledgments -- References -- Further Reading -- Innovative Separation of Food Components -- Application of Megasonic Waves for Enhanced Aqueous Separation of Oils / Introduction -- High-Frequency Ultrasound Separation Principles -- Reactor Design Aspects -- Application Examples -- Final Remarks and Prospects for the Technology -- References -- Further Reading -- Simulated Moving Bed Chromatography in Food Processing / Introduction: Theory and Principles of Simulated Moving Bed -- Key Developments and Different Simulated Moving Bed Operating Modes -- Applications of Simulated Moving Bed in Food Processing -- Conclusions -- References -- Novel Membrane Technologies for Protein Concentration and Fractionation / Introduction -- Principles -- Configurations -- Modes of Operation -- Scale-Up Strategies -- Applications Using Concentration -- Applications Using Fractionation -- Future Trends -- List of Symbols and Units -- References -- Further Reading -- Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries / Introduction -- Principles and Mechanisms of Forward Osmosis Processing -- Forward Osmosis Membranes -- Selection of the Draw Solution -- Case Studies -- Economic Aspects of Forward Osmosis Food Concentration -- Conclusion and Future Perspectives -- References -- Innovative Structure Modification -- Ultrasound for Structural Modification of Food Products / Introduction -- Ultrasound for Structural Modification of Plant-Based Products -- Ultrasound for Structural Modification of Meat -- Ultrasound for Structural Modification of Dairy Products -- Conclusions and Future Perspectives -- References -- Application of Shockwaves for Meat Tenderization / Introduction -- Meat Tenderness -- Processing Interventions for Meat Tenderization -- Shockwave Technology -- Effect of Shockwave Treatment on Meat Tenderization -- Effect of Shockwave Treatment on Biochemical Components and Microstructure -- Effect of Shockwave Treatment on Other Meat Quality Traits -- Cost Analysis and Future Considerations -- Conclusion -- Acknowledgments -- References -- Application of High Hydrostatic Pressure for Meat Tenderization / Introduction -- Meat Tenderness and Muscle Structure -- Effect of High Pressure on Enzyme Release and Activity -- Changes in Water Retention in Response to High Pressure and Interaction With Tenderization -- Effect of High Pressure on Muscle Proteins and Meat Ultrastructures -- Textural Quality of Prerigor Muscle Subjected to High Pressure -- High-Pressure Effects on the Texture of Postrigor Muscle -- Opportunities and Barriers for High Hydrostatic Pressure-Treated Meat in Fresh and Food Service Markets -- Conclusions and Recommendations -- References -- High-Pressure Processing for Modification of Food Biopolymers / Introduction -- Protein -- Conclusion and Future Trends -- References -- High-Pressure Homogenization for Structure Modification / Introduction -- High-Pressure Homogenization Equipment -- High-Pressure Homogenization of Milk -- High-Pressure Homogenization in the Manufacture of Dairy Products -- High-Pressure Homogenization in the Manufacture of Fruit Juices and Vegetable Beverages -- Conclusions -- References -- Applications of Innovative Technologies for Process Intensification/Enhancement -- Airborne Ultrasound for Enhanced Defoaming Applications / Foaming and Defoaming Principles -- Destruction of Foam -- Ultrasound Applied for Defoaming -- Conclusion -- References -- Further Reading -- Airborne Ultrasound for Convective Drying Intensification / Introduction -- Food Drying Process -- Influence of Airborne Ultrasound in Food Drying -- Factors Affecting the Application of Airborne Ultrasound -- Summary, Conclusion, and Future Trends -- References -- Advances in Hydrodynamic Pressure Processing for Enhancing Emulsification and Dispersion / Introduction: Why Hydrodynamic Pressure Processing? -- Flow in High-Pressure Dispersion Units -- Controlling Droplet or Particle Size in High-Pressure Homogenization -- Challenges in High-Pressure Homogenization -- Future Trends -- Nomenclature -- References -- High-Power Ultrasonication for the Manufacture of Nanoemulsions and Nanodispersions / Introduction -- Background -- Mechanisms of Ultrasonic Emulsification -- Challenges -- Applications -- Concluding Thoughts -- References -- Membranes for Enhanced Emulsification Processes / Introduction -- Premix Membrane Emulsification to Produce Food-Grade Single Emulsions -- Premix Membrane Emulsification to Produce Food-Grade Double Emulsions -- Future Perspectives of ME for the Production of Food-Grade Emulsions -- References -- Next Generation of Innovative Food Processing Technologies: Benefits and Challenges / Introduction -- Technology Push or Tool Boxes and Picking Winners -- Progress in Technology Development and Adoption -- Anticipated Future Trends -- Conclusions -- References. A. Binello -- N. Lebovka -- L.S. Castillo-Peinado -- K. Knoerzer -- K. De Silva -- A. Arunkumar -- R. Stockmann -- P. Juliano -- S. Toepfl -- R. Warner -- V. Orlien -- V. Ferragut -- A.B. Pandit -- H.T. Sabarez -- H.P. Schuchmann -- T. Leong -- K. Schroen -- C. Versteeg -- pt. One 1. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 2. 1. 2. 3. 4. 5. 3. 1. 2. 3. 4. 5. 6. 7. pt. Two 4. 1. 2. 3. 4. 5. 5. 1. 2. 3. 4. 6. 1. 2. 3. 4. 5. 6. 7. 8. 7. 1. 2. 3. 4. 5. 6. 7. pt. Three 8. 1. 2. 3. 4. 5. 9. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 1. 2. 3. 4. 5. 6. 7. 8. 9. 11. 1. 2. 3. 12. 1. 2. 3. 4. 5. 6. pt. Four 13. 1. 2. 3. 4. 14. 1. 2. 3. 4. 5. 15. 1. 2. 3. 4. 5. 16. 1. 2. 3. 4. 5. 6. 17. 1. 2. 3. 4. 18. 1. 2. 3. 4. 5.
9780081002940 0081002947
2017303798
GBB6A1227 bnb
017943740 Uk
Food industry and trade--Technological innovations. Food industry and trade--Technological innovations.