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Innovative food processing technologies : extraction, separation, component modification, and process intensification / edited by Kai Knoerzer, Pablo Juliano, Geoffrey Smithers.

Contributor(s): Knoerzer, Kai [ed.] | Juliano, Pablo [ed.] | Smithers, Geoffrey W [ed.].
Material type: TextTextSeries: Woodhead Publishing series in food science, technology and nutrition; 302. Publisher: Amsterdam : Woodhead Publishing is an imprint of Elsevier, 2016Description: xxviii, 481 p. : ill., photos., charts ; 24 cm.ISBN: 9780081002940 (print); 9780081002988 (online).Subject(s): Food industry and trade -- Technological innovations | Processed foods | Food -- Biotechnology | Food -- Drying | Perrotis College -- Master of science degreeDDC classification: 664
Partial contents:
PART ONE. Innovative Extraction of Food Components : 1. Low-frequency, high-power ultrasound-assisted food component. - 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-pressure 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.
Summary: Food processing technologies are continuously developing. "Innovative Food Processing Technologies" focuses on advances in new and novel processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs.
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Book Non Fiction Book Non Fiction "George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

"George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

Perrotis College - Master degree 664 Inn (Browse shelf) Available Graduate (Innovative Technologies for Sustainable Agricultural Systems - level 7) - Recommended 13019568

Hard cover.

Includes bibliographic references and index.

PART ONE. Innovative Extraction of Food Components : 1. Low-frequency, high-power ultrasound-assisted food component. - 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-pressure 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.

Food processing technologies are continuously developing. "Innovative Food Processing Technologies" focuses on advances in new and novel processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs.

For all those involved in the production and processing of food.

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