Skip to main content

Save up to 30% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 30% on print and eBooks.

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Developing Healthier and Sustainable Food Products

1st Edition - November 19, 2020

Editors: Francisco J. Barba, Giancarlo Cravotto, Farid Chemat, Jose Manuel Lorenzo, Paulo Eduardo Sichetti Munekata︎

Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 8 2 7 5 - 8
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 8 2 7 6 - 5

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understan… Read more

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more.

As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry.