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Applications of ultrasound in the beverage industry /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Publishers,
[2016]
|
| Colección: | Food science and technology
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- APPLICATIONS OF ULTRASOUND IN THE BEVERAGE INDUSTRY ; APPLICATIONS OF ULTRASOUND IN THE BEVERAGE INDUSTRY ; CONTENTS ; PREFACE ; Chapter 1 STATE OF THE ART OF THE USE OF ULTRASOUND IN THE BEVERAGE INDUSTRY (I): EFFECTS ON BEVERAGES ; ABSTRACT ; INTRODUCTION; FRUIT, VEGETABLE AND OTHER FORMULATED BEVERAGES; EFFECT OF ULTRASOUND ON ENZYMES ; EXTRACTION, EFFECT OF ULTRASOUND ON BIOACTIVE COMPOUNDS (PHENOLS, CAROTENOIDS, ANTHOCYANINS) AND ANTIOXIDANT ACTIVITY; AROMA AND SENSORY PROFILE ; PROCESSING OF RESIDUES (WASTE) FROM FRUIT AND VEGETABLE JUICE PROCESSING.
- ULTRASOUND PRE-TREATMENT METHOD (DRYING, FREEZING) IN JUICE PRODUCTION REFERENCES ; Chapter 2 STATE OF THE ART OF THE USE OF ULTRASOUND IN THE BEVERAGE INDUSTRY (II): EFFECTS ON MICROORGANISMS ; ABSTRACT ; INTRODUCTION ; CASE STUDIES ; CONCLUSION ; REFERENCES ; Chapter 3 ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM BYPRODUCTS OF FRUIT BEVERAGE INDUSTRY; ABSTRACT; INTRODUCTION ; BASIC KNOWLEDGE ABOUT ULTRASOUND AND PRINCIPLE OF ULTRASOUND-ASSISTED EXTRACTION ; ADVANCE IN ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM BYPRODUCTS OF FRUIT BEVERAGE INDUSTRY.
- Phenolic Compounds Carotenoids ; Seed Oil ; FACTORS AFFECTING EXTRACTION EFFICIENCY DURING ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM FRUIT BEVERAGE DERIVED BYPRODUCTS ; Ultrasonic Factors ; Non-Ultrasonic Factors; SIMULATION OF ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM FRUIT BEVERAGE DERIVED BYPRODUCTS ; CONCLUSION ; REFERENCES ; Chapter 4 NON THERMAL STERILIZATION APPROACHES BASED ON ULTRASOUND ; ABSTRACT ; INTRODUCTION ; MECHANISM OF DISINFECTION AND FUNDAMENTALS OF COMBINATION APPROACHES; FUNDAMENTALS OF REACTOR DESIGNS.
- GUIDELINES FOR OPERATING PARAMETERS Frequency of Ultrasound Waves ; Amplitude of Ultrasound Waves (USW) ; Energy of Ultrasound Waves ; Temperature ; Operating Pressure ; Composition of Foods ; Viscosity ; Presence of Gas ; Water Activity ; Operating pH ; Presence of Chemicals and Antimicrobials ; Type of Microorganisms ; Exposure Time and Cell Density ; OVERVIEW OF LITERATURE FOR DEACTIVATION USING ULTRASOUND AND ULTRAVIOLET IRRADIATIONS ; Combined Ultrasound and Ultraviolet Irradiations ; Ultrasound and Orange Peel Essential Oils ; CONCLUSION ; REFERENCES.
- Chapter 5 ULTRASOUND FOR ACCELERATING THE WINE AGEING PROCESS FROM PHYSICOCHEMICAL POINT OF VIEW ABSTRACT; EARLY ASSAYS OF ULTRASOUND ON WINE ; WHY ULTRASOUND AGAIN? ; ACTUAL CHEMICAL EFFECTS OF ULTRASOUND ON RED WINE; Effects on Basic Oenological Parameters ; Changes in Phenolic Composition ; Changes in Color and Chromatic Characteristics ; Free Radical Generation and Free Radical Scavenging Activity ; MONITORING THE EFFECTS OF ULTRASOUND ON WINE BY ELECTRICAL CONDUCTIVITY; OTHER APPLICATIONS OF ULTRASOUND IN THE WINEMAKING INDUSTRY ; CONCLUSION ; REFERENCES.