Office of Academic Resources
Chulalongkorn University
Chulalongkorn University

Home / Help

TitleInnovative food processing technologies : extraction, separation, component modification and process intensification
Author edited by Kai Knoerzer, Pablo Juliano, Geoffrey Smithers
ImprintDuxford, UK ; Cambridge, MA, USA : Woodhead Publishing is an imprint of Elsevier, [2016]
Descript xxviii, 481 pages ; 24 cm

CONTENT

Machine generated contents note: pt. One Innovative Extraction of Food Components -- 1. Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction / A. Binello -- 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 Industry -- 12. Final Remarks -- References -- Further Reading -- 2. Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy / N. Lebovka -- 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 -- Acknowledgments -- References -- 3. Microwave-Assisted Extraction of Food Components / L.S. Castillo-Peinado -- 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 Techniques -- 7. Trends in MAE for Food Components -- Acknowledgments -- References -- Further Reading -- pt. Two Innovative Separation of Food Components -- 4. Application of Megasonic Waves for Enhanced Aqueous Separation of Oils / K. Knoerzer -- 1. Introduction -- 2. High-Frequency Ultrasound Separation Principles -- 3. Reactor Design Aspects -- 4. Application Examples -- 5. Final Remarks and Prospects for the Technology -- References -- Further Reading -- 5. Simulated Moving Bed Chromatography in Food Processing / K. De Silva -- 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 Processing -- 4. Conclusions -- References -- 6. Novel Membrane Technologies for Protein Concentration and Fractionation / A. Arunkumar -- 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 -- References -- Further Reading -- 7. Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries / R. Stockmann -- 1. Introduction -- 2. Principles and Mechanisms of Forward Osmosis Processing -- 3. Forward Osmosis Membranes -- 4. Selection of the Draw Solution -- 5. Case Studies -- 6. Economic Aspects of Forward Osmosis Food Concentration -- 7. Conclusion and Future Perspectives -- References -- pt. Three Innovative Structure Modification -- 8. Ultrasound for Structural Modification of Food Products / P. Juliano -- 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 -- References -- 9. Application of Shockwaves for Meat Tenderization / S. Toepfl -- 1. Introduction -- 2. Meat Tenderness -- 3. Processing Interventions for Meat Tenderization -- 4. Shockwave Technology -- 5. Effect of Shockwave Treatment on Meat Tenderization -- 6. Effect of Shockwave Treatment on Biochemical Components and Microstructure -- 7. Effect of Shockwave Treatment on Other Meat Quality Traits -- 8. Cost Analysis and Future Considerations -- 9. Conclusion -- Acknowledgments -- References -- 10. Application of High Hydrostatic Pressure for Meat Tenderization / R. Warner -- 1. Introduction -- 2. Meat Tenderness and Muscle Structure -- 3. Effect of High Pressure on Enzyme Release and Activity -- 4. Changes in Water Retention in Response to High Pressure and Interaction With Tenderization -- 5. Effect of High Pressure on Muscle Proteins and Meat Ultrastructures -- 6. Textural Quality of Prerigor Muscle Subjected to High Pressure -- 7. High-Pressure Effects on the Texture of Postrigor Muscle -- 8. Opportunities and Barriers for High Hydrostatic Pressure-Treated Meat in Fresh and Food Service Markets -- 9. Conclusions and Recommendations -- References -- 11. High-Pressure Processing for Modification of Food Biopolymers / V. Orlien -- 1. Introduction -- 2. Protein -- 3. Conclusion and Future Trends -- References -- 12. High-Pressure Homogenization for Structure Modification / V. Ferragut -- 1. Introduction -- 2. High-Pressure Homogenization Equipment -- 3. High-Pressure Homogenization of Milk -- 4. High-Pressure Homogenization in the Manufacture of Dairy Products -- 5. High-Pressure Homogenization in the Manufacture of Fruit Juices and Vegetable Beverages -- 6. Conclusions -- References -- pt. Four Applications of Innovative Technologies for Process Intensification/Enhancement -- 13. Airborne Ultrasound for Enhanced Defoaming Applications / A.B. Pandit -- 1. Foaming and Defoaming Principles -- 2. Destruction of Foam -- 3. Ultrasound Applied for Defoaming -- 4. Conclusion -- References -- Further Reading -- 14. Airborne Ultrasound for Convective Drying Intensification / H.T. Sabarez -- 1. Introduction -- 2. Food Drying Process -- 3. Influence of Airborne Ultrasound in Food Drying -- 4. Factors Affecting the Application of Airborne Ultrasound -- 5. Summary, Conclusion, and Future Trends -- References -- 15. Advances in Hydrodynamic Pressure Processing for Enhancing Emulsification and Dispersion / H.P. Schuchmann -- 1. Introduction: Why Hydrodynamic Pressure Processing? -- 2. Flow in High-Pressure Dispersion Units -- 3. Controlling Droplet or Particle Size in High-Pressure Homogenization -- 4. Challenges in High-Pressure Homogenization -- 5. Future Trends -- Nomenclature -- References -- 16. High-Power Ultrasonication for the Manufacture of Nanoemulsions and Nanodispersions / T. Leong -- 1. Introduction -- 2. Background -- 3. Mechanisms of Ultrasonic Emulsification -- 4. Challenges -- 5. Applications -- 6. Concluding Thoughts -- References -- 17. Membranes for Enhanced Emulsification Processes / K. Schroen -- 1. Introduction -- 2. Premix Membrane Emulsification to Produce Food-Grade Single Emulsions -- 3. Premix Membrane Emulsification to Produce Food-Grade Double Emulsions -- 4. Future Perspectives of ME for the Production of Food-Grade Emulsions -- References -- 18. Next Generation of Innovative Food Processing Technologies: Benefits and Challenges / C. Versteeg -- 1. Introduction -- 2. Technology Push or Tool Boxes and Picking Winners -- 3. Progress in Technology Development and Adoption -- 4. Anticipated Future Trends -- 5. Conclusions -- References


Food industry and trade -- Technological innovations

LOCATIONCALL#STATUS
Science LibraryTP370.5 I58k 2016CHECK SHELVES

Chulalinet's Book Delivery Request




Location



Office of Academic Resources, Chulalongkorn University, Phayathai Rd. Pathumwan Bangkok 10330 Thailand

Contact Us

Tel. 0-2218-2929,
0-2218-2927 (Library Service)
0-2218-2903 (Administrative Division)
Fax. 0-2215-3617, 0-2218-2907

Social Network

  line

facebook   instragram