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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
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 understanding the… Read more
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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.
- Explores how ultrasound treatment affects nutrients and bioactive compound retention
- Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology
- Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa
Food scientists and food and nutrition researchers. Food technologists, nutritionists, food processors and agricultural engineers or who work in the food manufacturing industry and are seeking to improve their products from a nutritional point of view and/or design new functional products
1. Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action
2. Modelling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction
3. Ultrasound as preservation technique
4. Ultrasound to improve drying processes and prevent thermolabile nutrients degradation
5. Application of ultrasound to obtain food additives and nutraceuticals
6. Application of high intensity ultrasound in food processing for improvement of food quality
7. Ultrasound to obtain aromatized vegetable oils
8. Ultrasound for beverage processing
9. Improvement of freezing processes assisted by ultrasound
10. Development of fermented food products assisted by ultrasound
11. Sonocrystallization
12. Application of Hydrodynamic Cavitation in Food Processing
- No. of pages: 370
- Language: English
- Published: November 19, 2020
- Imprint: Academic Press
- Paperback ISBN: 9780128182758
- eBook ISBN: 9780128182765
FB
Francisco J. Barba
Dr. Francisco J. Barba is an associate professor in Nutrition and Food Science, Faculty of Pharmacy, University of Valencia, Spain. He holds an European Ph.D. (with distinction) from the University of Valencia and he hold degrees in Pharmacy, Food and Technology. He performed postdoctoral stays in the Université de Technologie de Compiègne (UTC), Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable (Compiegne, France) and Marie Curie IEF in the Department of Food Chemistry (University of Copenhagen) to explore different non-thermal applications for preserving and extracting bioactive compounds from plant food materials and by products. Prior to his current appointment, he was also engaged as a visiting researcher in the Department of Food Biotechnology and Food Process Engineering in Technological University of Berlin, Germany. His research focus is on non-thermal processing for preservation and/or extraction of bioactive compounds from liquid and solid food. He has more than 280 publications, including more than 200 published or accepted peer reviewed papers in international journals in the Food Science and Technology area (hindex=43, SCOPUS). He is included in the Highly Cited Researchers 2019 list, the latest classification of the Clarivate Analytics bibliometric data provider.
Nowadays, Dr. Barba is serving as Associate Editor of the prestigious Journals “Food Research International”, "Journal of Food Composition and Analysis", "Journal of Food Processing and Preservation", “Molecules” and "Frontiers in Nutrition", among others.
Affiliations and expertise
Assistant Professor, Nutrition, Food Science and Technology, Faculty of Pharmacy, University of Valencia, SpainGC
Giancarlo Cravotto
Giancarlo Cravotto is a researcher in the Department of Drug Science and Technology at the University of Turin. His research activity is documented in more than 300 peer-reviewed scientific papers and approximately 20 international and national patents. His research activity has been centered on natural products extraction, purification, synthesis and chemical modification. These studies have paved the road to new synthetic procedures by means of non-conventional energy sources (microwaves, acoustic and hydrodynamic cavitation, mechanochemistry, flow chemistry etc.). These studies also prompted the development of innovative hybrid reactors and green protocols, and these techniques and equipment have been applied in organic synthesis, in plants extraction, in food processing, in the degradation of persistent organic pollutants, sample preparation and several applications of industrial interest.
Affiliations and expertise
Department of Drug Science and Technology, University of Turin, ItalyFC
Farid Chemat
Farid CHEMAT is a full Professor of Chemistry at Avignon University, Director of GREEN Extraction Team (innovative techniques, alternative solvents, and original procedures for green extraction of natural products), co-director of ORTESA LabCom research unit Naturex-UAPV, and scientific coordinator of “France Eco-Extraction” dealing with dissemination of research and education on green extraction technologies. He received his engineer diploma from University of Blida-Algeria (1990) and his PhD degree (1994) in process engineering from the Institut National Polytechnique of Toulouse-France. After periods of postdoctoral research work with Prolabo-Merck, Rhone-Poulenc and Unilever (1995-1997), he spent two years (1997-1999) as senior researcher at University of Wageningen-The Netherlands. In 1999, he moved to the University of La Réunion-France DOM as assistant professor and since 2006 holds the position of Professor of Food Chemistry at the University of Avignon-France. His research activity is documented by more than 200 scientific peer-reviewed papers, and about the same number of conferences and communications to scientific and industrial meetings, 10 books, 40 book chapters and 10 patents. His main research interests have focused on innovative and sustainable extraction and processing techniques (especially microwave, ultrasound and green solvents) for food, pharmaceutical, bio-energy and cosmetic applications.
Affiliations and expertise
Universite d’Avignon et des Pays du Vaucluse, INRA, UMR 408, Green Extraction TeamJL
Jose Manuel Lorenzo
Jose Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS. He published five hundred and eighty research papers in well-recognized peer-reviewed international journals (SCI), with 60% of them in the first quartile (number of publications in Q1 is higher than 270), and 225 communications to congresses, mostly international.
Affiliations and expertise
Head of Research, Centro Tecnológico de la Carne de Galicia, Ourense, Spain; Associate Professor, University of Vigo, SpainPS
Paulo Eduardo Sichetti Munekata︎
Dr. Paulo Eduardo Sichetti Munekata is a Post-Doctoral researcher in the Meat Technology Centre of Galicia, Ourense, Spain. He obtained his BS in Food Engineering and his PhD in Science of Food Engineering from the University of São Paulo (Brazil). His main scientific interests are Food quality, Innovative processes, Bioactive compounds, and Development of healthier food products. He has more than 80 publications (SCOPUS; h-index: 19) in peer-reviewed journals and several communications to international scientific meetings.
Affiliations and expertise
Meat Technology Center of Galicia, Ourense, Spain