Innovative food processing technologies: extraction, separation, component modification and process intensification

by Cruz, Maria Ines Juliano, Pablo Knoerzer, Kai Smithers, Geoffrey

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Title Statements

Full title :Innovative food processing technologies : extraction, separation, component modification and process intensification / edited by Kai Knoerzer, Pablo Juliano, Geoffrey Smithers ; designer Maria Ines Cruz.

Edition Statements

Publication Date:©2016

Publication Statements

Publisher(s):Woodhead Publishing
Place of Publication:Amsterdam, [Netherlands]
Language:eng
Publication Date:©2016

Notes

Description based upon print version of record.

3. Processing Interventions for Meat Tenderization

The Physical Object

Description:1 online resource (562 p.).

Edition Identifiers

ISBN:0081002947, 9780081002940
oclc:on1162592089
LC Classification:HD9000.5
Dewey Decimal:338.47664

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

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

6. Comparison of MAE With…