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008 170701s2016 enk 000 0 eng d
010 _a 2017303798
015 _aGBB6A1227
_2bnb
016 7 _a017943740
_2Uk
020 _a9780081002940
_qhardcover
020 _a0081002947
_qhardcover
035 _a19766754
035 _a(OCoLC)ocn959328803
040 _aYDX
_beng
_cYDX
_erda
_dOCLCO
_dOCLCF
_dYDXCP
_dBDX
_dBTCTA
_dGBVCP
_dU3G
_dOCLCA
_dAGL
_dUKMGB
_dDLC
042 _acopycat=LC copy cataloging
050 0 0 _aTP370.5
_b.I56 2016
082 0 4 _a664/.024
_223
245 0 0 _aInnovative food processing technologies :
_bextraction, separation, component modification and process intensification /
_cedited by Kai Knoerzer, Pablo Juliano, Geoffrey Smithers.
260 _aDuxford, UK :
_bCambridge, MA, USA,
_c[2016]
264 1 _aDuxford, UK ;
_aCambridge, MA, USA :
_bWoodhead Publishing is an imprint of Elsevier,
_c[2016]
300 _axxviii, 481 pages ;
_c24 cm.
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
490 1 _aWoodhead Publishing series in food science, technology and nutrition ;
_vnumber 302
505 0 0 _aMachine generated contents note:
_gpt. One
_tInnovative Extraction of Food Components --
_g1.
_tLow-Frequency, High-Power Ultrasound-Assisted Food Component Extraction /
_rA. Binello --
_g1.
_tIntroduction --
_g2.
_tLipid Extraction --
_g3.
_tPolysaccharide Extraction --
_g4.
_tProtein Extraction --
_g5.
_tPhytochemical Extraction --
_g6.
_tAroma and Flavoring Extraction --
_g7.
_tBiomolecule Recovery From Agri-Food Waste --
_g8.
_tAntimicrobial Extraction --
_g9.
_tAdvantages and Limitations of UAE --
_g10.
_tUAE Procedure Scale Up --
_g11.
_tRecent Advances and Perspectives of UAE in the Food Industry --
_g12.
_tFinal Remarks --
_tReferences --
_tFurther Reading --
_g2.
_tExtraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy /
_rN. Lebovka --
_g1.
_tIntroduction --
_g2.
_tImpact of Pulsed Electric Energy on Foods and Biomaterials --
_g3.
_tPulsed Electric Energy -- Assisted Extractions --
_g4.
_tExamples of Practical Applications --
_g5.
_tConclusion --
_tAcknowledgments --
_tReferences --
_g3.
_tMicrowave-Assisted Extraction of Food Components /
_rL.S. Castillo-Peinado --
_g1.
_tIntroduction --
_g2.
_tPrinciples of Microwave-Assisted Extraction (MAE) --
_g3.
_tTypes of Microwave Extractors --
_g4.
_tMAE Modes --
_g5.
_tTypes of Food Components Benefiting From Microwave-Assisted Extraction --
_g6.
_tComparison of MAE With Other Extraction Techniques --
_g7.
_tTrends in MAE for Food Components --
_tAcknowledgments --
_tReferences --
_tFurther Reading --
_gpt. Two
_tInnovative Separation of Food Components --
_g4.
_tApplication of Megasonic Waves for Enhanced Aqueous Separation of Oils /
_rK. Knoerzer --
_g1.
_tIntroduction --
_g2.
_tHigh-Frequency Ultrasound Separation Principles --
_g3.
_tReactor Design Aspects --
_g4.
_tApplication Examples --
_g5.
_tFinal Remarks and Prospects for the Technology --
_tReferences --
_tFurther Reading --
_g5.
_tSimulated Moving Bed Chromatography in Food Processing /
_rK. De Silva --
_g1.
_tIntroduction: Theory and Principles of Simulated Moving Bed --
_g2.
_tKey Developments and Different Simulated Moving Bed Operating Modes --
_g3.
_tApplications of Simulated Moving Bed in Food Processing --
_g4.
_tConclusions --
_tReferences --
_g6.
_tNovel Membrane Technologies for Protein Concentration and Fractionation /
_rA. Arunkumar --
_g1.
_tIntroduction --
_g2.
_tPrinciples --
_g3.
_tConfigurations --
_g4.
_tModes of Operation --
_g5.
_tScale-Up Strategies --
_g6.
_tApplications Using Concentration --
_g7.
_tApplications Using Fractionation --
_g8.
_tFuture Trends --
_tList of Symbols and Units --
_tReferences --
_tFurther Reading --
_g7.
_tForward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries /
_rR. Stockmann --
_g1.
_tIntroduction --
_g2.
_tPrinciples and Mechanisms of Forward Osmosis Processing --
_g3.
_tForward Osmosis Membranes --
_g4.
_tSelection of the Draw Solution --
_g5.
_tCase Studies --
_g6.
_tEconomic Aspects of Forward Osmosis Food Concentration --
_g7.
_tConclusion and Future Perspectives --
_tReferences --
_gpt. Three
_tInnovative Structure Modification --
_g8.
_tUltrasound for Structural Modification of Food Products /
_rP. Juliano --
_g1.
_tIntroduction --
_g2.
_tUltrasound for Structural Modification of Plant-Based Products --
_g3.
_tUltrasound for Structural Modification of Meat --
_g4.
_tUltrasound for Structural Modification of Dairy Products --
_g5.
_tConclusions and Future Perspectives --
_tReferences --
_g9.
_tApplication of Shockwaves for Meat Tenderization /
_rS. Toepfl --
_g1.
_tIntroduction --
_g2.
_tMeat Tenderness --
_g3.
_tProcessing Interventions for Meat Tenderization --
_g4.
_tShockwave Technology --
_g5.
_tEffect of Shockwave Treatment on Meat Tenderization --
_g6.
_tEffect of Shockwave Treatment on Biochemical Components and Microstructure --
_g7.
_tEffect of Shockwave Treatment on Other Meat Quality Traits --
_g8.
_tCost Analysis and Future Considerations --
_g9.
_tConclusion --
_tAcknowledgments --
_tReferences --
_g10.
_tApplication of High Hydrostatic Pressure for Meat Tenderization /
_rR. Warner --
_g1.
_tIntroduction --
_g2.
_tMeat Tenderness and Muscle Structure --
_g3.
_tEffect of High Pressure on Enzyme Release and Activity --
_g4.
_tChanges in Water Retention in Response to High Pressure and Interaction With Tenderization --
_g5.
_tEffect of High Pressure on Muscle Proteins and Meat Ultrastructures --
_g6.
_tTextural Quality of Prerigor Muscle Subjected to High Pressure --
_g7.
_tHigh-Pressure Effects on the Texture of Postrigor Muscle --
_g8.
_tOpportunities and Barriers for High Hydrostatic Pressure-Treated Meat in Fresh and Food Service Markets --
_g9.
_tConclusions and Recommendations --
_tReferences --
_g11.
_tHigh-Pressure Processing for Modification of Food Biopolymers /
_rV. Orlien --
_g1.
_tIntroduction --
_g2.
_tProtein --
_g3.
_tConclusion and Future Trends --
_tReferences --
_g12.
_tHigh-Pressure Homogenization for Structure Modification /
_rV. Ferragut --
_g1.
_tIntroduction --
_g2.
_tHigh-Pressure Homogenization Equipment --
_g3.
_tHigh-Pressure Homogenization of Milk --
_g4.
_tHigh-Pressure Homogenization in the Manufacture of Dairy Products --
_g5.
_tHigh-Pressure Homogenization in the Manufacture of Fruit Juices and Vegetable Beverages --
_g6.
_tConclusions --
_tReferences --
_gpt. Four
_tApplications of Innovative Technologies for Process Intensification/Enhancement --
_g13.
_tAirborne Ultrasound for Enhanced Defoaming Applications /
_rA.B. Pandit --
_g1.
_tFoaming and Defoaming Principles --
_g2.
_tDestruction of Foam --
_g3.
_tUltrasound Applied for Defoaming --
_g4.
_tConclusion --
_tReferences --
_tFurther Reading --
_g14.
_tAirborne Ultrasound for Convective Drying Intensification /
_rH.T. Sabarez --
_g1.
_tIntroduction --
_g2.
_tFood Drying Process --
_g3.
_tInfluence of Airborne Ultrasound in Food Drying --
_g4.
_tFactors Affecting the Application of Airborne Ultrasound --
_g5.
_tSummary, Conclusion, and Future Trends --
_tReferences --
_g15.
_tAdvances in Hydrodynamic Pressure Processing for Enhancing Emulsification and Dispersion /
_rH.P. Schuchmann --
_g1.
_tIntroduction: Why Hydrodynamic Pressure Processing? --
_g2.
_tFlow in High-Pressure Dispersion Units --
_g3.
_tControlling Droplet or Particle Size in High-Pressure Homogenization --
_g4.
_tChallenges in High-Pressure Homogenization --
_g5.
_tFuture Trends --
_tNomenclature --
_tReferences --
_g16.
_tHigh-Power Ultrasonication for the Manufacture of Nanoemulsions and Nanodispersions /
_rT. Leong --
_g1.
_tIntroduction --
_g2.
_tBackground --
_g3.
_tMechanisms of Ultrasonic Emulsification --
_g4.
_tChallenges --
_g5.
_tApplications --
_g6.
_tConcluding Thoughts --
_tReferences --
_g17.
_tMembranes for Enhanced Emulsification Processes /
_rK. Schroen --
_g1.
_tIntroduction --
_g2.
_tPremix Membrane Emulsification to Produce Food-Grade Single Emulsions --
_g3.
_tPremix Membrane Emulsification to Produce Food-Grade Double Emulsions --
_g4.
_tFuture Perspectives of ME for the Production of Food-Grade Emulsions --
_tReferences --
_g18.
_tNext Generation of Innovative Food Processing Technologies: Benefits and Challenges /
_rC. Versteeg --
_g1.
_tIntroduction --
_g2.
_tTechnology Push or Tool Boxes and Picking Winners --
_g3.
_tProgress in Technology Development and Adoption --
_g4.
_tAnticipated Future Trends --
_g5.
_tConclusions --
_tReferences.
650 0 _aFood industry and trade
_xTechnological innovations.
650 7 _aFood industry and trade
_xTechnological innovations.
_2fast
_0(OCoLC)fst00930944.
700 1 _aKnoerzer, Kai,
_eeditor.
830 0 _aWoodhead Publishing in food science, technology, and nutrition ;
_vno. 302.
906 _a7
_bcbc
_ccopycat
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908 _a210422
925 0 _aacquire
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