Synopses & Reviews
Synopsis
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound 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 reduction of food toxics and contaminants thus promoting the food on demand new generation.
Divided into three parts, Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound discusses themes such as ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, as well as ultrasound use for development of novel applications and potential to improve technological processes and scale-up of ultrasound, patents and commercial application. This is the definitive resource in new innovative ultrasound-based emerging processes, thus a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry.