Description |
1 online resource |
Series |
Food science and technology |
Contents |
APPLICATIONS OF ULTRASOUND IN THE BEVERAGE INDUSTRY ; APPLICATIONS OF ULTRASOUND IN THE BEVERAGE INDUSTRY ; CONTENTS ; PREFACE ; Chapter 1 STATE OF THE ART OF THE USE OF ULTRASOUND IN THE BEVERAGE INDUSTRY (I): EFFECTS ON BEVERAGES ; ABSTRACT ; INTRODUCTION; FRUIT, VEGETABLE AND OTHER FORMULATED BEVERAGES; EFFECT OF ULTRASOUND ON ENZYMES ; EXTRACTION, EFFECT OF ULTRASOUND ON BIOACTIVE COMPOUNDS (PHENOLS, CAROTENOIDS, ANTHOCYANINS) AND ANTIOXIDANT ACTIVITY; AROMA AND SENSORY PROFILE ; PROCESSING OF RESIDUES (WASTE) FROM FRUIT AND VEGETABLE JUICE PROCESSING |
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ULTRASOUND PRE-TREATMENT METHOD (DRYING, FREEZING) IN JUICE PRODUCTION REFERENCES ; Chapter 2 STATE OF THE ART OF THE USE OF ULTRASOUND IN THE BEVERAGE INDUSTRY (II): EFFECTS ON MICROORGANISMS ; ABSTRACT ; INTRODUCTION ; CASE STUDIES ; CONCLUSION ; REFERENCES ; Chapter 3 ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM BYPRODUCTS OF FRUIT BEVERAGE INDUSTRY; ABSTRACT; INTRODUCTION ; BASIC KNOWLEDGE ABOUT ULTRASOUND AND PRINCIPLE OF ULTRASOUND-ASSISTED EXTRACTION ; ADVANCE IN ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM BYPRODUCTS OF FRUIT BEVERAGE INDUSTRY |
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Phenolic Compounds Carotenoids ; Seed Oil ; FACTORS AFFECTING EXTRACTION EFFICIENCY DURING ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM FRUIT BEVERAGE DERIVED BYPRODUCTS ; Ultrasonic Factors ; Non-Ultrasonic Factors; SIMULATION OF ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM FRUIT BEVERAGE DERIVED BYPRODUCTS ; CONCLUSION ; REFERENCES ; Chapter 4 NON THERMAL STERILIZATION APPROACHES BASED ON ULTRASOUND ; ABSTRACT ; INTRODUCTION ; MECHANISM OF DISINFECTION AND FUNDAMENTALS OF COMBINATION APPROACHES; FUNDAMENTALS OF REACTOR DESIGNS |
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GUIDELINES FOR OPERATING PARAMETERS Frequency of Ultrasound Waves ; Amplitude of Ultrasound Waves (USW) ; Energy of Ultrasound Waves ; Temperature ; Operating Pressure ; Composition of Foods ; Viscosity ; Presence of Gas ; Water Activity ; Operating pH ; Presence of Chemicals and Antimicrobials ; Type of Microorganisms ; Exposure Time and Cell Density ; OVERVIEW OF LITERATURE FOR DEACTIVATION USING ULTRASOUND AND ULTRAVIOLET IRRADIATIONS ; Combined Ultrasound and Ultraviolet Irradiations ; Ultrasound and Orange Peel Essential Oils ; CONCLUSION ; REFERENCES |
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Chapter 5 ULTRASOUND FOR ACCELERATING THE WINE AGEING PROCESS FROM PHYSICOCHEMICAL POINT OF VIEW ABSTRACT; EARLY ASSAYS OF ULTRASOUND ON WINE ; WHY ULTRASOUND AGAIN? ; ACTUAL CHEMICAL EFFECTS OF ULTRASOUND ON RED WINE; Effects on Basic Oenological Parameters ; Changes in Phenolic Composition ; Changes in Color and Chromatic Characteristics ; Free Radical Generation and Free Radical Scavenging Activity ; MONITORING THE EFFECTS OF ULTRASOUND ON WINE BY ELECTRICAL CONDUCTIVITY; OTHER APPLICATIONS OF ULTRASOUND IN THE WINEMAKING INDUSTRY ; CONCLUSION ; REFERENCES |
Notes |
Includes index |
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Description based on print version record and CIP data provided by publisher; resource not viewed |
Subject |
Ultrasonic waves -- Industrial applications.
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Beverages.
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Beverage industry.
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Food industry and trade.
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Sonochemistry.
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Food -- Preservation.
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beverages.
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TECHNOLOGY & ENGINEERING -- Food Science.
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Beverage industry
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Beverages
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Food industry and trade
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Food -- Preservation
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Sonochemistry
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Ultrasonic waves -- Industrial applications
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Form |
Electronic book
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Author |
García Martín, Juan Francisco, editor
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LC no. |
2016014858 |
ISBN |
9781634850858 |
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1634850858 |
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