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Anotace knihy

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products 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 the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is 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 compound retentionProvides a useful tool in understanding the innovative applications derived from the use of ultrasound technologyShows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Parametry knihy

• Plný název: Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
• Autor: Giancarlo Cravotto, Farid Chemat
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 370
• EAN: 9780128182758
• ISBN: 012818275X
• ID: 33011940
• Nakladatelství: Elsevier Science Publishing Co Inc
• Hmotnost: 730 g
• Rozměry: 235 × 191 × 20 mm
• Datum vydání: 25. November 2020

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