Innovative Food Processing Technologies. Extraction, Separation, Component Modification and Process Intensification

✍ Scribed by Kai Knoerzer, Pablo Juliano, Geoffrey W Smithers

• Publisher: Woodhead Publishing
• Year: 2016
• Tongue: English
• Leaves: 487
• Series: Woodhead Publishing in food science technology and nutrition number 302
• Edition: 1
• Category: Library

✦ Synopsis

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs.

The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement.

• Provides information on a variety of food processing technologies
• Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs
• Presents a strong focus on the application of technologies in a variety of situations
• Created by editors who have a background in both the industry and academia

✦ Table of Contents

Content:
Related titles,Front Matter,Copyright,List of Contributors,Woodhead Publishing Series in Food Science, Technology, and Nutrition,PrefaceEntitled to full textPart One: Innovative Extraction of Food Components1 - Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction, Pages 3-29, G. Cravotto, A. Binello
2 - Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy, Pages 31-56, E. Vorobiev, N. Lebovka
3 - Microwave-Assisted Extraction of Food Components, Pages 57-110, M.D. Luque de Castro, L.S. Castillo-Peinado
4 - Application of Megasonic Waves for Enhanced Aqueous Separation of Oils, Pages 113-132, P. Juliano, K. Knoerzer
5 - Simulated Moving Bed Chromatography in Food Processing, Pages 133-149, F. Janakievski, O. Glagovskaia, K. De Silva
6 - Novel Membrane Technologies for Protein Concentration and Fractionation, Pages 151-175, M.R. Etzel, A. Arunkumar
7 - Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries, Pages 177-205, N.S. Terefe, F. Janakievski, O. Glagovskaia, K. De Silva, M. Horne, R. Stockmann
8 - Ultrasound for Structural Modification of Food Products, Pages 209-230, N.S. Terefe, A.L. Sikes, P. Juliano
9 - Application of Shockwaves for Meat Tenderization, Pages 231-258, T. Bolumar, S. Toepfl
10 - Application of High Hydrostatic Pressure for Meat Tenderization, Pages 259-290, A.L. Sikes, R. Warner
11 - High-Pressure Processing for Modification of Food Biopolymers, Pages 291-313, K. Olsen, V. Orlien
12 - High-Pressure Homogenization for Structure Modification, Pages 315-344, A.-J. Trujillo, A.-X. Roig-Sagués, A. Zamora, V. Ferragut
13 - Airborne Ultrasound for Enhanced Defoaming Applications, Pages 347-359, R. Mawson, J. Tongaonkar, S.S. Bhagwat, A.B. Pandit
14 - Airborne Ultrasound for Convective Drying Intensification, Pages 361-386, H.T. Sabarez
15 - Advances in Hydrodynamic Pressure Processing for Enhancing Emulsification and Dispersion, Pages 387-412, H.P. Schuchmann
16 - High-Power Ultrasonication for the Manufacture of Nanoemulsions and Nanodispersions, Pages 413-428, T. Leong
17 - Membranes for Enhanced Emulsification Processes, Pages 429-453, C. Güell, M. Ferrando, K. Schroën
18 - Next Generation of Innovative Food Processing Technologies: Benefits and Challenges, Pages 455-464, C. Versteeg
Index, Pages 465-481

✦ Subjects

Food industry and trade;Technological innovations;Processed foods;TECHNOLOGY & ENGINEERING;Food Science