Ultrasound technologies for food and bioprocessing /

Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical...

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Bibliographic Details
Imprint:New York : Springer, c2011.
Description:1 online resource (xii, 665 p.) : ill.
Language:English
Series:Food engineering series
Food engineering series.
Subject:Ultrasonic waves -- Industrial applications.
Electronic books.
Ultrasonic waves -- Industrial applications.
Electronic books.
Format: E-Resource Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/8896548
Hidden Bibliographic Details
Other authors / contributors:Feng, Hao.
Barbosa-Cánovas, Gustavo V.
Weiss, Jochen, 1960-
ISBN:9781441974723 (electronic bk.)
1441974725 (electronic bk.)
Notes:Includes bibliographical references and index.
Summary:Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical energies have been explored to propose alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute conventional processes, and at the same time offer unique opportunities in the characterization of foods and biomaterials. This book is a.
Other form:Print version: Ultrasound technologies for food and bioprocessing. New York : Springer, c2011 9781441974716