TY  - BOOK
AU  - Knoerzer,Kai
TI  - Innovative food processing technologies: extraction, separation, component modification and process intensification 
T2  - Woodhead Publishing series in food science, technology and nutrition
SN  - 9780081002940
AV  - TP370.5 .I56 2016
U1  - 664/.024 23
PY  - 2016///]
CY  - Duxford, UK, Cambridge, MA, USA
PB  - Woodhead Publishing is an imprint of Elsevier
KW  - Food industry and trade
KW  - Technological innovations
KW  - fast
N1  - Machine generated contents note; pt. One; Innovative Extraction of Food Components --; 1; Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction; A. Binello --; 1; Introduction --; 2; Lipid Extraction --; 3; Polysaccharide Extraction --; 4; Protein Extraction --; 5; Phytochemical Extraction --; 6; Aroma and Flavoring Extraction --; 7; Biomolecule Recovery From Agri-Food Waste --; 8; Antimicrobial Extraction --; 9; Advantages and Limitations of UAE --; 10; UAE Procedure Scale Up --; 11; Recent Advances and Perspectives of UAE in the Food Industry --; 12; Final Remarks --; References --; Further Reading --; 2; Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy; N. Lebovka --; 1; Introduction --; 2; Impact of Pulsed Electric Energy on Foods and Biomaterials --; 3; Pulsed Electric Energy -- Assisted Extractions --; 4; Examples of Practical Applications --; 5; Conclusion --; Acknowledgments --; References --; 3; Microwave-Assisted Extraction of Food Components; L.S. Castillo-Peinado --; 1; Introduction --; 2; Principles of Microwave-Assisted Extraction (MAE) --; 3; Types of Microwave Extractors --; 4; MAE Modes --; 5; Types of Food Components Benefiting From Microwave-Assisted Extraction --; 6; Comparison of MAE With Other Extraction Techniques --; 7; Trends in MAE for Food Components --; Acknowledgments --; References --; Further Reading --; pt. Two; Innovative Separation of Food Components --; 4; Application of Megasonic Waves for Enhanced Aqueous Separation of Oils; K. Knoerzer --; 1; Introduction --; 2; High-Frequency Ultrasound Separation Principles --; 3; Reactor Design Aspects --; 4; Application Examples --; 5; Final Remarks and Prospects for the Technology --; References --; Further Reading --; 5; Simulated Moving Bed Chromatography in Food Processing; K. De Silva --; 1; Introduction: Theory and Principles of Simulated Moving Bed --; 2; Key Developments and Different Simulated Moving Bed Operating Modes --; 3; Applications of Simulated Moving Bed in Food Processing --; 4; Conclusions --; References --; 6; Novel Membrane Technologies for Protein Concentration and Fractionation; A. Arunkumar --; 1; Introduction --; 2; Principles --; 3; Configurations --; 4; Modes of Operation --; 5; Scale-Up Strategies --; 6; Applications Using Concentration --; 7; Applications Using Fractionation --; 8; Future Trends --; List of Symbols and Units --; References --; Further Reading --; 7; Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries; R. Stockmann --; 1; Introduction --; 2; Principles and Mechanisms of Forward Osmosis Processing --; 3; Forward Osmosis Membranes --; 4; Selection of the Draw Solution --; 5; Case Studies --; 6; Economic Aspects of Forward Osmosis Food Concentration --; 7; Conclusion and Future Perspectives --; References --; pt. Three; Innovative Structure Modification --; 8; Ultrasound for Structural Modification of Food Products; P. Juliano --; 1; Introduction --; 2; Ultrasound for Structural Modification of Plant-Based Products --; 3; Ultrasound for Structural Modification of Meat --; 4; Ultrasound for Structural Modification of Dairy Products --; 5; Conclusions and Future Perspectives --; References --; 9; Application of Shockwaves for Meat Tenderization; S. Toepfl --; 1; Introduction --; 2; Meat Tenderness --; 3; Processing Interventions for Meat Tenderization --; 4; Shockwave Technology --; 5; Effect of Shockwave Treatment on Meat Tenderization --; 6; Effect of Shockwave Treatment on Biochemical Components and Microstructure --; 7; Effect of Shockwave Treatment on Other Meat Quality Traits --; 8; Cost Analysis and Future Considerations --; 9; Conclusion --; Acknowledgments --; References --; 10; Application of High Hydrostatic Pressure for Meat Tenderization; R. Warner --; 1; Introduction --; 2; Meat Tenderness and Muscle Structure --; 3; Effect of High Pressure on Enzyme Release and Activity --; 4; Changes in Water Retention in Response to High Pressure and Interaction With Tenderization --; 5; Effect of High Pressure on Muscle Proteins and Meat Ultrastructures --; 6; Textural Quality of Prerigor Muscle Subjected to High Pressure --; 7; High-Pressure Effects on the Texture of Postrigor Muscle --; 8; Opportunities and Barriers for High Hydrostatic Pressure-Treated Meat in Fresh and Food Service Markets --; 9; Conclusions and Recommendations --; References --; 11; High-Pressure Processing for Modification of Food Biopolymers; V. Orlien --; 1; Introduction --; 2; Protein --; 3; Conclusion and Future Trends --; References --; 12; High-Pressure Homogenization for Structure Modification; V. Ferragut --; 1; Introduction --; 2; High-Pressure Homogenization Equipment --; 3; High-Pressure Homogenization of Milk --; 4; High-Pressure Homogenization in the Manufacture of Dairy Products --; 5; High-Pressure Homogenization in the Manufacture of Fruit Juices and Vegetable Beverages --; 6; Conclusions --; References --; pt. Four; Applications of Innovative Technologies for Process Intensification/Enhancement --; 13; Airborne Ultrasound for Enhanced Defoaming Applications; A.B. Pandit --; 1; Foaming and Defoaming Principles --; 2; Destruction of Foam --; 3; Ultrasound Applied for Defoaming --; 4; Conclusion --; References --; Further Reading --; 14; Airborne Ultrasound for Convective Drying Intensification; H.T. Sabarez --; 1; Introduction --; 2; Food Drying Process --; 3; Influence of Airborne Ultrasound in Food Drying --; 4; Factors Affecting the Application of Airborne Ultrasound --; 5; Summary, Conclusion, and Future Trends --; References --; 15; Advances in Hydrodynamic Pressure Processing for Enhancing Emulsification and Dispersion; H.P. Schuchmann --; 1; Introduction: Why Hydrodynamic Pressure Processing? --; 2; Flow in High-Pressure Dispersion Units --; 3; Controlling Droplet or Particle Size in High-Pressure Homogenization --; 4; Challenges in High-Pressure Homogenization --; 5; Future Trends --; Nomenclature --; References --; 16; High-Power Ultrasonication for the Manufacture of Nanoemulsions and Nanodispersions; T. Leong --; 1; Introduction --; 2; Background --; 3; Mechanisms of Ultrasonic Emulsification --; 4; Challenges --; 5; Applications --; 6; Concluding Thoughts --; References --; 17; Membranes for Enhanced Emulsification Processes; K. Schroen --; 1; Introduction --; 2; Premix Membrane Emulsification to Produce Food-Grade Single Emulsions --; 3; Premix Membrane Emulsification to Produce Food-Grade Double Emulsions --; 4; Future Perspectives of ME for the Production of Food-Grade Emulsions --; References --; 18; Next Generation of Innovative Food Processing Technologies: Benefits and Challenges; C. Versteeg --; 1; Introduction --; 2; Technology Push or Tool Boxes and Picking Winners --; 3; Progress in Technology Development and Adoption --; 4; Anticipated Future Trends --; 5; Conclusions --; References
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