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  • Produktbild: Innovative Food Processing Technologies
  • Produktbild: Innovative Food Processing Technologies

Innovative Food Processing Technologies

Aus der Reihe Woodhead Publishing Series in Food Science, Technology and Nutrition

289,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

13.07.2016

Herausgeber

Kai Knoerzer + weitere

Verlag

Woodhead Publishing

Seitenzahl

512

Maße (L/B/H)

23,6/15,9/3,2 cm

Gewicht

955 g

Sprache

Englisch

ISBN

978-0-08-100294-0

Beschreibung

Rezension

"...brings together food scientists and engineers from academia and industry around the world, to provide the reader with a unique insight into the development and utilization of innovative technologies for these purposes." --Acta Alimentaria

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

13.07.2016

Herausgeber

Verlag

Woodhead Publishing

Seitenzahl

512

Maße (L/B/H)

23,6/15,9/3,2 cm

Gewicht

955 g

Sprache

Englisch

ISBN

978-0-08-100294-0

EU-Ansprechpartner

Elsevier B.V.
Radarweg 29
1043 NX Amsterdam
NL
productsafety@elsevier.com

Herstelleradresse

Elsevier Science & Technology
London Wall 125
EC2Y 5AS London
GB
tradeorders@elsevier.com

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Die Leseprobe wird geladen.
  • Produktbild: Innovative Food Processing Technologies
  • Produktbild: Innovative Food Processing Technologies

  • Part One. Innovative Extraction of Food Components
    1. Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction
    2. Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy
    3. Microwave-Assisted Extraction of Food Components

    Part Two. Innovative Separation of Food Components
    4. Application of Megasonic Waves for Enhanced Aqueous Separation of Oils
    5. Simulated Moving Bed Chromatography in Food Processing
    6. Novel Membrane Technologies for Protein Concentration and Fractionation
    7. Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries

    Part Three. Innovative Structure Modification
    8. Ultrasound for Structural Modification of Food Products
    9. Application of Shockwaves for Meat Tenderization
    10. Application of High Hydrostatic Pressure for Meat Tenderization
    11. High-Pressure Processing for Modification of Food Biopolymers
    12. High-Pressure Homogenization for Structure Modification

    Part Four. Applications of Innovative Technologies for Process Intensification/Enhancement
    13. Airborne Ultrasound for Enhanced Defoaming Applications
    14. Airborne Ultrasound for Convective Drying Intensification
    15. Advances in Hydrodynamic Pressure Processing for Enhancing Emulsification and Dispersion
    16. High-Power Ultrasonication for the Manufacture of Nanoemulsions and Nanodispersions
    17. Membranes for Enhanced Emulsification Processes
    18. Next Generation of Innovative Food Processing Technologies: Benefits and Challenges