Ultrasonido: Avances en Procesamiento y Conservación de los Alimentos / Ultrasound: Advances in Food Processing and Preservation

El sonido es una variación en la presión, o una vibración, que se mueve a través de su entorno, y esta es generada por una acción mecánica. En el sonoprocesamiento, estas vibraciones se utilizan para generar efectos físicos y, a veces, químicos. La aplicación del ultrasonido generalmente funciona a temperatura ambiente, lo que significa que puede haber menos daño a las proteínas nativas y otros bioactivos que pueden ser dañados por el calor.

CONTENIDO

1. Engineering Principles of Ultrasound Technology
2. Advances in Thermo- and Manothermosonication for Microbial Inactivation
3. Hurdle Technology Using Ultrasound for Food Preservation
4. Advances in Thermosonication for the Inactivation of Endogenous Enzymes in Foods
5. Sonochemistry of Foods
6. Dairy Products Processed With Ultrasound
7. Ultrasound Processing of Fruit and Vegetable Juices
8. Fresh Produce Treated by Power Ultrasound
9. Ultrasound Processing and Food Quality
10. Physical Properties of Sonicated Products: A New Era for Novel Ingredients
11. Removal of Allergens in Some Food Products Using Ultrasound
12. Food Freezing Assisted With Ultrasound
13. Encapsulation of Bioactive Compounds Using Ultrasonic Technology
14. Extraction Processes Assisted by Ultrasound
15. Other Mass Transfer Unit Operations Enhanced by Ultrasound
16. Treatment of Food Industry Wastewater With Ultrasound: A Big Opportunity for the Technology
17. From Research to Production: Overcoming Scale-Up Limitations of Ultrasonic Processing
18. Multiphysics Simulation During Ultrasound Food Processing
19. Opportunities and Challenges of Ultrasound for Food Processing: An Industry Point of View
20. Laws and Regulations for Novel Food Processing Technologies

Autor: Bermudez, D. 

DESCARGA