rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Innovative food processing technologies
    sub title: extraction, separation, component modification and process intensification
  name:
    name part: Knoerzer, Kai
    role:
      role term: editor.
  name:
    name part: Juliano, Pablo
    name part: (Food scientist)
    role:
      role term: editor.
  name:
    name part: Smithers, Geoffrey W.
    role:
      role term: editor.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 2016
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource
  table of contents: Title page; Table of Contents; Related titles; Copyright; List of Contributors; Woodhead Publishing Series in Food Science, Technology, and Nutrition; Preface; Part One. Innovative Extraction of Food Components; 1. Low-Frequency, High-Power Ultrasound-Assisted Food Component Extraction; 1. Introduction; 2. Lipid Extraction; 3. Polysaccharide Extraction; 4. Protein Extraction; 5. Phytochemical Extraction; 6. Aroma and Flavoring Extraction; 7. Biomolecule Recovery From Agri-Food Waste; 8. Antimicrobial Extraction; 9. Advantages and Limitations of UAE; 10. UAE Procedure Scale Up.
  table of contents: 11. Recent Advances and Perspectives of UAE in the Food Industry12. Final Remarks; 2. Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy; 1. Introduction; 2. Impact of Pulsed Electric Energy on Foods and Biomaterials; 3. Pulsed Electric Energy-Assisted Extractions; 4. Examples of Practical Applications; 5. Conclusion; 3. Microwave-Assisted Extraction of Food Components; 1. Introduction; 2. Principles of Microwave-Assisted Extraction (MAE); 3. Types of Microwave Extractors; 4. MAE Modes; 5. Types of Food Components Benefiting From Microwave-Assisted Extraction.
  table of contents: 6. Comparison of MAE With Other Extraction Techniques7. Trends in MAE for Food Components; Part Two. Innovative Separation of Food Components; 4. Application of Megasonic Waves for Enhanced Aqueous Separation of Oils; 1. Introduction; 2. High-Frequency Ultrasound Separation Principles; 3. Reactor Design Aspects; 4. Application Examples; 5. Final Remarks and Prospects for the Technology; 5. Simulated Moving Bed Chromatography in Food Processing; 1. Introduction: Theory and Principles of Simulated Moving Bed; 2. Key Developments and Different Simulated Moving Bed Operating Modes.
  table of contents: 3. Applications of Simulated Moving Bed in Food Processing4. Conclusions; 6. Novel Membrane Technologies for Protein Concentration and Fractionation; 1. Introduction; 2. Principles; 3. Configurations; 4. Modes of Operation; 5. Scale-Up Strategies; 6. Applications Using Concentration; 7. Applications Using Fractionation; 8. Future Trends; List of Symbols and Units; 7. Forward Osmosis: A Novel Membrane Separation Technology of Relevance to Food and Related Industries; 1. Introduction; 2. Principles and Mechanisms of Forward Osmosis Processing; 3. Forward Osmosis Membranes.
  table of contents: 4. Selection of the Draw Solution5. Case Studies; 6. Economic Aspects of Forward Osmosis Food Concentration; 7. Conclusion and Future Perspectives; Part Three. Innovative Structure Modification; 8. Ultrasound for Structural Modification of Food Products; 1. Introduction; 2. Ultrasound for Structural Modification of Plant-Based Products; 3. Ultrasound for Structural Modification of Meat; 4. Ultrasound for Structural Modification of Dairy Products; 5. Conclusions and Future Perspectives; 9. Application of Shockwaves for Meat Tenderization; 1. Introduction; 2. Meat Tenderness.
  note: edited by Kai Knoerzer, Pablo Juliano, Geoffrey Smithers.
  note: Includes index.
  note: Includes bibliographical references at the end of each chapters and index.
  subject:
    topic: Food industry and trade
    topic: Technological innovations
  subject:
    topic: Processed foods
  subject:
    topic: Aliments transformés
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Food industry and trade
    topic: Technological innovations
  subject:
    topic: Processed foods
  classification: TP370.5
  classification: 664
  related item:
    title info:
      title: Innovative food processing technologies : extraction, separation, component modification and process intensification
    origin info:
      publisher: Amsterdam, [Netherlands] : Woodhead Publishing, c2016
    physical description:
      extent: xxviii, 481 pages
  related item:
    title info:
      title: Woodhead Publishing in food science, technology, and nutrition ; no. 302
  identifier: 9780081002988
  identifier: 008100298X
  identifier: 9780081002940
  identifier: 0081002947
  identifier: 9780081002988 Ingram Content Group
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: OPELS
    record creation date: 160708
    record change date: 20260407211437.6
    record identifier: in00005760652
    language of cataloging:
      language term: eng