Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products 1st Edition

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products 1st Edition

by Francisco J. Barba Ph.D. (Editor), Giancarlo Cravotto (Editor), Farid Chemat (Editor), José Manuel Lorenzo (Editor), Paulo Eduardo Sichetti Munekata︎ (Editor)

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

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