Ultrasound and Microwave for Food Processing

Synergism for Preservation and Extraction
Erscheinungsjahr 2022
ISBN: 978-0-323-95991-9
Verlag: William Andrew Publishing

Buch, Englisch, 480 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 880 g

Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications in food and bioprocessing-related industries.

Autoren/Hrsg.

Nayik, Gulzar Ahmad

Ranjha, Modassar

Irfan, Shafeeqa

Zahra, Syeda Mahvish

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Sonication: An overview
2. Microwave: An overview
3. Synergistic Effect of Sonication and Microwave: An overview
4. Synergistic Effect Application of Sonication and Microwave in Dairy Industry
5. Synergistic Effect Application of Sonication and Microwave in Meat Industry
6. Synergistic Effect Application of Sonication and Microwave in Juice processing
7. Synergistic Effect Application of sonication and microwave for inhibition of microorganism
8. Synergistic Effect Application of sonication and microwave for deactivation of enzymes
9. Sonication Microwave Synergistic Extraction of Bioactive compounds from plants, animals and other agro-industrial waste sources
10. Sonication Microwave Synergistic Extraction of oils from plant sources
11. Sonication Microwave Synergistic Extraction of proteins from plant sources and its effect on proteins.
12. Sonication Microwave Synergistic Extraction of pectin from plant sources
13. Synergistic effects of sonication and microwave on safety and quality
14. Synergistic effect of sonication and microwave on shelf life
15. Synergistic effect of sonication and microwave on Physio-chemical and textural properties
16. Synergistic effect of sonication and microwave on extraction of bioactive peptides
17. Recent advances in applications of sonication-microwave
18. Opportunities and Challenges of sonication-microwave for food processing, preservation and extraction: An Industrial Point of View
19. Effect of synergism of sonication and microwave on fermentation & emulsification

Über Autor(innen)

Irfan, Shafeeqa
Shafeeqa Irfan has earned her MSc (Hons.) from University of Sargodha, Sargodha, and is working as Research officer at National Alliance Safe Food- Pakistan. Additionally, she works as Project Coordinator at The Nutrition Times. She has been among the productive team member in various activities. She has presented in various national/ international conferences. She has published many review papers in the journal of International repute and many book chapters. She has worked on bioactive components of the food.

Nayik, Gulzar Ahmad
Dr. Gulzar Ahmad Nayik completed his Master's Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 55 peer-reviewed research and review papers, 30 book chapters, edited three books in Springer Nature & Elsevier and one textbook, and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Dr Nayik also fills the roles of editor, associate editor, assistant editor and reviewer for many food science and technology journals.

Zahra, Syeda Mahvish
Dr Zahra is Lecturer at Department of Environmental Design Health and Nutritional Sciences, Allama Iqbal Open University Islamabad, Pakistan. She is also in-charge of Food Processing Lab at ED, H&N Sciences, AIOU, Islamabad, Pakistan. She is also Managing Director and Co-founder of Nutrition Times. Dr Zahra has published 40 National and International research/review papers including 13 abstracts in conference proceedings. Dr Zahra is member of PSFST, NAFS and ADA. She has organised many national and international seminars, conferences and awareness camps, in far reach rural and urban areas to empower females as per health and entrepreneurial startups.

Ranjha, Modassar
Modassar Ranjha is a young Food Science researcher. He has authored and co-authored many papers in various international journals. He has also contributed book chapters in various books. His preliminary research focuses on Extraction of Phytoconstituents from Agro Wastes by Green Extraction Techniques. He has preliminary worked on Sonication and Maceration Techniques. He is currently working on a couple of papers and book chapters on green extraction and non-thermal technologies.