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Ultrasound Technologies for Food and Bioprocessing
Traditional food and bioprocessing technologies are facing challenges due to high expectations from consumers and producers in their demand for better quality and safety, higher process efficiencies, and products with novel properties or functionalities. For these reasons, in the last few years new...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2011.
|
| Edición: | 1st ed. 2011. |
| Colección: | Food Engineering Series,
|
| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-1-4419-7472-3 | ||
| 003 | DE-He213 | ||
| 005 | 20230719191605.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 101117s2011 xxu| s |||| 0|eng d | ||
| 020 | |a 9781441974723 |9 978-1-4419-7472-3 | ||
| 024 | 7 | |a 10.1007/978-1-4419-7472-3 |2 doi | |
| 050 | 4 | |a TX341-641 | |
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| 245 | 1 | 0 | |a Ultrasound Technologies for Food and Bioprocessing |h [electronic resource] / |c edited by Hao Feng, Gustavo Barbosa-Canovas, Jochen Weiss. |
| 250 | |a 1st ed. 2011. | ||
| 264 | 1 | |a New York, NY : |b Springer New York : |b Imprint: Springer, |c 2011. | |
| 300 | |a XII, 668 p. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 490 | 1 | |a Food Engineering Series, |x 2628-8095 | |
| 505 | 0 | |a Physical and chemical effects of ultrasound -- Acoustic cavitation -- Ultrasound applications in food processing -- The thermodynamic and kinetic aspects of power ultrasound processes -- Wideband mullti-frequency, multimode, and modulated (MMM) ultrasonic technology -- Application of hydrodynamic cavitation for food and bioprocessing -- Contamination-free sonoreactor for the food industry -- Controlled cavitation for scale free heating, gum hydration and emulsification in food and consumer products -- Ultrasonic cutting of foods -- Engineering food ingredients with high-intensity ultrasound -- Manothermosonication for microbial inactivation -- Inactivation of microorganisms -- Ultrasound recovery and modification of food ingredients -- Ultrasound in enzyme activation and inactivation -- Production of nanomaterials using ultrasonic cavitation -- Power ultrasound to process dairy products -- Sonocrystallization and its application in food and bioprocessing -- Ultrasound-assisted freezing -- Ultrasound-assisted hot air drying of foods.-Novel applications of high power ultrasonic spray for food seasoning -- High power ultrasound in surface cleaning and decontamination -- Effect of power ultrasound on food quality -- Ultrasonic membrance processing -- Industrial applications of high power ultrasonics -- Technologies and applications of airborne power ultrasound in food processing. | |
| 520 | |a Traditional food and bioprocessing technologies are facing challenges due to high expectations from consumers and producers in their demand for better quality and safety, higher process efficiencies, and products with novel properties or functionalities. For these reasons, in the last few years new forms of physical energy have been explored as alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute for conventional processes; and at the same time, it could offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, giving insights into the physical principles of this technology, detailing the latest advancements, and linking them to current and potential applications in the food and bioprocessing-related industries. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Biotechnology. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Chemical Bioengineering. |
| 700 | 1 | |a Feng, Hao. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Barbosa-Canovas, Gustavo. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Weiss, Jochen. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9781441974716 |
| 776 | 0 | 8 | |i Printed edition: |z 9781461427506 |
| 776 | 0 | 8 | |i Printed edition: |z 9781441974730 |
| 830 | 0 | |a Food Engineering Series, |x 2628-8095 | |
| 856 | 4 | 0 | |u https://doi.uam.elogim.com/10.1007/978-1-4419-7472-3 |z Texto Completo |
| 912 | |a ZDB-2-CMS | ||
| 912 | |a ZDB-2-SXC | ||
| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||