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Ultrasound[electronic resource] :adv...

Bermúdez-Aguirre, Daniela,

Ultrasound[electronic resource] :advances in food processing and preservation /

紀錄類型:	書目-電子資源 : Monograph/item
杜威分類號:	664.028
書名/作者:	Ultrasound : advances in food processing and preservation // edited by Daniela Bermudez-Aguirre.
其他作者:	Bermúdez-Aguirre, Daniela,
出版者:	London : : Academic Press, an imprint of Elsevier,, 2017.
面頁冊數:	1 online resource : : ill. (some col.)
標題:	Food - Preservation.
標題:	Food industry and trade.
ISBN:	9780128046142 (electronic bk.)
ISBN:	0128046147 (electronic bk.)
ISBN:	9780128045817
ISBN:	0128045817
書目註:	Includes bibliographical references and index.
摘要、提要註:	Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s. The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act. Provides a clear and comprehensive panorama of ultrasound technologyContains updated research behind this technologyBrings the current tested product and future usesExplores potential future use within the food industry.
電子資源:	https://www.sciencedirect.com/science/book/9780128045817

Ultrasound[electronic resource] :advances in food processing and preservation /
Ultrasoundadvances in food processing and preservation /[electronic resource] :edited by Daniela Bermudez-Aguirre. - London :Academic Press, an imprint of Elsevier,2017. - 1 online resource :ill. (some col.)

Includes bibliographical references and index.

Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s. The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act. Provides a clear and comprehensive panorama of ultrasound technologyContains updated research behind this technologyBrings the current tested product and future usesExplores potential future use within the food industry.

ISBN: 9780128046142 (electronic bk.)Subjects--Topical Terms:

487783
Food
--Preservation.Index Terms--Genre/Form:

336502
Electronic books.

LC Class. No.: TP372.4

Dewey Class. No.: 664.028

Ultrasound[electronic resource] :advances in food processing and preservation /
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020 $a 9780128046142 (electronic bk.)
020 $a 0128046147 (electronic bk.)
020 $a 9780128045817
020 $a 0128045817
035 $a (OCoLC)1001250763
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245 0 0 $a Ultrasound $h [electronic resource] : $b advances in food processing and preservation / $c edited by Daniela Bermudez-Aguirre.
260 $a London : $b Academic Press, an imprint of Elsevier, $c 2017.
300 $a 1 online resource : $b ill. (some col.)
504 $a Includes bibliographical references and index.
520 8 $a Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s. The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act. Provides a clear and comprehensive panorama of ultrasound technologyContains updated research behind this technologyBrings the current tested product and future usesExplores potential future use within the food industry.
588 0 $a Online resource; title from PDF title page (EBSCO, viewed August 30, 2017).
650 0 $a Food $x Preservation. $3 487783
650 0 $a Food industry and trade. $3 200242
655 4 $a Electronic books. $2 local $3 336502
700 1 $a Bermúdez-Aguirre, Daniela, $e editor. $3 716499
856 4 0 $u https://www.sciencedirect.com/science/book/9780128045817

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