Advertisement

Ultrasound Technologies for Food and Bioprocessing

  • Hao Feng
  • Gustavo Barbosa-Canovas
  • Jochen Weiss

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xii
  2. Sandra Kentish, Muthupandian Ashokkumar
    Pages 1-12
  3. Olivier Louisnard, José González-García
    Pages 13-64
  4. Daniela Bermúdez-Aguirre, Tamara Mobbs, Gustavo V. Barbosa-Cánovas
    Pages 65-105
  5. Yvonne Schneider, Susann Zahn, Harald Rohm
    Pages 211-237
  6. Jochen Weiss, Kristberg Kristbergsson, Gunnar Thor Kjartansson
    Pages 239-285
  7. Santiago Condón, Pilar Mañas, Guillermo Cebrián
    Pages 287-319
  8. Stella Maris Alzamora, Sandra N. Guerrero, Marcela Schenk, Silvia Raffellini, Aurelio López-Malo
    Pages 321-343
  9. Kamaljit Vilkhu, Richard Manasseh, Raymond Mawson, Muthupandian Ashokkumar
    Pages 345-368
  10. Raymond Mawson, Mala Gamage, Netsanet Shiferaw Terefe, Kai Knoerzer
    Pages 369-404
  11. Daniela Bermúdez-Aguirre, Gustavo V. Barbosa-Cánovas
    Pages 445-465
  12. Parag R. Gogate, Aniruddha B. Pandit
    Pages 467-493
  13. A.E. Delgado, Da-Wen Sun
    Pages 495-509
  14. Antonio Mulet, Juan Andrés Cárcel, José Vicente García-Pérez, Enrique Riera
    Pages 511-534
  15. Hyoungill Lee, Hao Feng
    Pages 559-582
  16. Sandra Kentish, Muthupandian Ashokkumar
    Pages 583-598
  17. Alex Patist, Darren Bates
    Pages 599-616
  18. Juan A. Gallego-Juárez, Enrique Riera
    Pages 617-641
  19. Back Matter
    Pages 643-665

About this book

Introduction

Traditional food and bioprocessing technologies are facing challenges due to high expectations from consumers and producers in their demand for better quality and safety, higher process efficiencies, and products with novel properties or functionalities. For these reasons, in the last few years new forms of physical energy have been explored as alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute for conventional processes; and at the same time, it could offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, giving insights into the physical principles of this technology, detailing the latest advancements, and linking them to current and potential applications in the food and bioprocessing-related industries.

Keywords

biochemical engineering food bioprocessing food engineering food science food technology

Editors and affiliations

  • Hao Feng
    • 1
  • Gustavo Barbosa-Canovas
    • 2
  • Jochen Weiss
    • 3
  1. 1.Dept. Food Science & Human NutritionUniversity of Illinois, Urbana-ChampaignUrbanaUSA
  2. 2., Department of Biological Systems EngineeWashington State UniversityPullmanUSA
  3. 3.Institute of Food Science and Biotechnol, Department of Food Structure and FunctioUniversität HohenheimStuttgartGermany

Bibliographic information