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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 [editor.] | Juliano, Pablo [editor.] | Smithers, Geoffrey W [editor.]Material type: TextTextSeries: Woodhead Publishing in food science, technology, and nutrition ; number 302.Publisher: Duxford, UK : Woodhead Publishing is an imprint of Elsevier, 2016Description: 1 online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9780081002988; 008100298XSubject(s): Food industry and trade -- Technological innovations | Processed foods | TECHNOLOGY & ENGINEERING / Food Science | Food industry and trade -- Technological innovations | Processed foodsGenre/Form: Electronic books.DDC classification: 664 LOC classification: TP370.5Online resources: ScienceDirect
Contents:
Title page; Table of Contents; Related titles; Copyright; List of Contributors; Woodhead Publishing Series in Food Science, Technology, and Nutrition; Preface; Part One. Innovative Extraction of Food Components; 1. Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction; 1. Introduction; 2. Lipid Extraction; 3. Polysaccharide Extraction; 4. Protein Extraction; 5. Phytochemical Extraction; 6. Aroma and Flavoring Extraction; 7. Biomolecule Recovery From Agri-Food Waste; 8. Antimicrobial Extraction; 9. Advantages and Limitations of UAE; 10. UAE Procedure Scale Up.
11. Recent Advances and Perspectives of UAE in the Food Industry12. Final Remarks; 2. Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy; 1. Introduction; 2. Impact of Pulsed Electric Energy on Foods and Biomaterials; 3. Pulsed Electric Energy-Assisted Extractions; 4. Examples of Practical Applications; 5. Conclusion; 3. Microwave-Assisted Extraction of Food Components; 1. Introduction; 2. Principles of Microwave-Assisted Extraction (MAE); 3. Types of Microwave Extractors; 4. MAE Modes; 5. Types of Food Components Benefiting From Microwave-Assisted Extraction.
6. Comparison of MAE With Other Extraction Techniques7. Trends in MAE for Food Components; Part Two. Innovative Separation of Food Components; 4. Application of Megasonic Waves for Enhanced Aqueous Separation of Oils; 1. Introduction; 2. High-Frequency Ultrasound Separation Principles; 3. Reactor Design Aspects; 4. Application Examples; 5. Final Remarks and Prospects for the Technology; 5. Simulated Moving Bed Chromatography in Food Processing; 1. Introduction: Theory and Principles of Simulated Moving Bed; 2. Key Developments and Different Simulated Moving Bed Operating Modes.
3. Applications of Simulated Moving Bed in Food Processing4. Conclusions; 6. Novel Membrane Technologies for Protein Concentration and Fractionation; 1. Introduction; 2. Principles; 3. Configurations; 4. Modes of Operation; 5. Scale-Up Strategies; 6. Applications Using Concentration; 7. Applications Using Fractionation; 8. Future Trends; List of Symbols and Units; 7. Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries; 1. Introduction; 2. Principles and Mechanisms of Forward Osmosis Processing; 3. Forward Osmosis Membranes.
4. Selection of the Draw Solution5. Case Studies; 6. Economic Aspects of Forward Osmosis Food Concentration; 7. Conclusion and Future Perspectives; Part Three. Innovative Structure Modification; 8. Ultrasound for Structural Modification of Food Products; 1. Introduction; 2. Ultrasound for Structural Modification of Plant-Based Products; 3. Ultrasound for Structural Modification of Meat; 4. Ultrasound for Structural Modification of Dairy Products; 5. Conclusions and Future Perspectives; 9. Application of Shockwaves for Meat Tenderization; 1. Introduction; 2. Meat Tenderness.
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Item type Current library Call number Status Date due Barcode
Ebooks Ebooks Mysore University Main Library
Not for loan EBKELV323

Includes index.

Online resource; title from PDF title page (ScienceDirect, viewed July 8, 2016).

Title page; Table of Contents; Related titles; Copyright; List of Contributors; Woodhead Publishing Series in Food Science, Technology, and Nutrition; Preface; Part One. Innovative Extraction of Food Components; 1. Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction; 1. Introduction; 2. Lipid Extraction; 3. Polysaccharide Extraction; 4. Protein Extraction; 5. Phytochemical Extraction; 6. Aroma and Flavoring Extraction; 7. Biomolecule Recovery From Agri-Food Waste; 8. Antimicrobial Extraction; 9. Advantages and Limitations of UAE; 10. UAE Procedure Scale Up.

11. Recent Advances and Perspectives of UAE in the Food Industry12. Final Remarks; 2. Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy; 1. Introduction; 2. Impact of Pulsed Electric Energy on Foods and Biomaterials; 3. Pulsed Electric Energy-Assisted Extractions; 4. Examples of Practical Applications; 5. Conclusion; 3. Microwave-Assisted Extraction of Food Components; 1. Introduction; 2. Principles of Microwave-Assisted Extraction (MAE); 3. Types of Microwave Extractors; 4. MAE Modes; 5. Types of Food Components Benefiting From Microwave-Assisted Extraction.

6. Comparison of MAE With Other Extraction Techniques7. Trends in MAE for Food Components; Part Two. Innovative Separation of Food Components; 4. Application of Megasonic Waves for Enhanced Aqueous Separation of Oils; 1. Introduction; 2. High-Frequency Ultrasound Separation Principles; 3. Reactor Design Aspects; 4. Application Examples; 5. Final Remarks and Prospects for the Technology; 5. Simulated Moving Bed Chromatography in Food Processing; 1. Introduction: Theory and Principles of Simulated Moving Bed; 2. Key Developments and Different Simulated Moving Bed Operating Modes.

3. Applications of Simulated Moving Bed in Food Processing4. Conclusions; 6. Novel Membrane Technologies for Protein Concentration and Fractionation; 1. Introduction; 2. Principles; 3. Configurations; 4. Modes of Operation; 5. Scale-Up Strategies; 6. Applications Using Concentration; 7. Applications Using Fractionation; 8. Future Trends; List of Symbols and Units; 7. Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries; 1. Introduction; 2. Principles and Mechanisms of Forward Osmosis Processing; 3. Forward Osmosis Membranes.

4. Selection of the Draw Solution5. Case Studies; 6. Economic Aspects of Forward Osmosis Food Concentration; 7. Conclusion and Future Perspectives; Part Three. Innovative Structure Modification; 8. Ultrasound for Structural Modification of Food Products; 1. Introduction; 2. Ultrasound for Structural Modification of Plant-Based Products; 3. Ultrasound for Structural Modification of Meat; 4. Ultrasound for Structural Modification of Dairy Products; 5. Conclusions and Future Perspectives; 9. Application of Shockwaves for Meat Tenderization; 1. Introduction; 2. Meat Tenderness.

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