Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications in food and bioprocessing-related industries. - Contains updated research on the synergistic mechanism of action of sonication and microwave for food processing, preservation, and extraction - Provides a comprehensive panorama of synergistic effect applications of sonication and microwave in meat, dairy, juice processing, and other food processing industries - Brings effective and economical extraction of biologically active constituents, including bioactive compounds, proteins, pectin, oils, etc., from various sources

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Yes, you can access Ultrasound and Microwave for Food Processing by Gulzar Ahmad Nayik,Modassar Ranjha,Xin An Zeng,Shafeeqa Irfan,Syeda Mahvish Zahra in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Year

Print ISBN

eBook ISBN

Topic

Technology & Engineering

Subtopic

Food Science

Index

Technology & Engineering

Ultrasound and Microwave for Food Processing
Cover
Front Matter
Title Page
Copyright
Table of Contents
Contributors
Chapter 1 Sonication: An overview
Chapter 2 Microwave: An overview
Chapter 3 Synergism of ultrasound and microwave for food processing, preservation, and extraction
Chapter 4 Synergistic effects of microwaves and sonication in dairy industry
Chapter 5 Synergistic effect of ultrasound and microwave treatments in meat, fish, and seafood processing, preservation, and extraction
Chapter 6 Synergistic effects of sonication and microwave in juice processing
Chapter 7 Synergistic effect of sonication and microwave for inhibition of microorganism
Chapter 8 Synergistic effect of sonication and microwave for deactivation of enzymes
Chapter 9 Sonication microwave synergistic extraction of bioactive compounds from plant source
Chapter 10 Sonication microwave synergistic extraction of oils from plant sources
Chapter 11 Sonication-microwave synergistic extraction of proteins from plant sources and its effect on protein
Chapter 12 Sonication microwave synergistic extraction of bioactive compounds from plants, animals and others agro-industrial waste sources
Chapter 13 Synergistic effects of sonication and microwave on safety and quality of foods
Chapter 14 Synergistic effect of sonication and microwave on shelf-life of foods
Chapter 15 Synergistic effect of sonication and microwave on physicochemical and textural properties of foods
Chapter 16 Synergistic effect of sonication and microwave on the extraction of bioactive peptides
Chapter 17 Recent advances in applications of sonication and microwave
Chapter 18 Opportunities and challenges of sonication-microwave for food processing, preservation, and extraction: An industrial point of view
Chapter 19 Effect of synergism of sonication and microwave on fermentation and emulsification processes
Index

About this book

Frequently asked questions

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Table of contents