Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more.

As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry.

Explores how ultrasound treatment affects nutrients and bioactive compound retentionProvides a useful tool in understanding the innovative applications derived from the use of ultrasound technologyShows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

1. Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action

2. Modelling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction

3. Ultrasound as preservation technique

4. Ultrasound to improve drying processes and prevent thermolabile nutrients degradation

5. Application of ultrasound to obtain food additives and nutraceuticals

6. Application of high intensity ultrasound in food processing for improvement of food quality

7. Ultrasound to obtain aromatized vegetable oils

8. Ultrasound for beverage processing

9. Improvement of freezing processes assisted by ultrasound

10. Development of fermented food products assisted by ultrasound

11. Sonocrystallization

12. Application of Hydrodynamic Cavitation in Food Processing