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Applications of ultrasound in the beverage industry

Author: Juan Francisco García Martín
Publisher: Hauppauge, New York : Nova Science Publishers, Inc., [2016]
Series: Food science and technology
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Applications of ultrasound in the beverage industry
Hauppauge, New York : Nova Science Publishers, Inc., [2016]
(DLC) 2016012396
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Juan Francisco García Martín
ISBN: 9781634850858 1634850858
OCLC Number: 945730184
Notes: Includes index.
Description: 1 online resource.
Contents: APPLICATIONS OF ULTRASOUND IN THE BEVERAGE INDUSTRY ; APPLICATIONS OF ULTRASOUND IN THE BEVERAGE INDUSTRY ; CONTENTS ; PREFACE ; Chapter 1 STATE OF THE ART OF THE USE OF ULTRASOUND IN THE BEVERAGE INDUSTRY (I): EFFECTS ON BEVERAGES ; ABSTRACT ; INTRODUCTION; FRUIT, VEGETABLE AND OTHER FORMULATED BEVERAGES; EFFECT OF ULTRASOUND ON ENZYMES ; EXTRACTION, EFFECT OF ULTRASOUND ON BIOACTIVE COMPOUNDS (PHENOLS, CAROTENOIDS, ANTHOCYANINS) AND ANTIOXIDANT ACTIVITY; AROMA AND SENSORY PROFILE ; PROCESSING OF RESIDUES (WASTE) FROM FRUIT AND VEGETABLE JUICE PROCESSING ULTRASOUND PRE-TREATMENT METHOD (DRYING, FREEZING) IN JUICE PRODUCTION REFERENCES ; Chapter 2 STATE OF THE ART OF THE USE OF ULTRASOUND IN THE BEVERAGE INDUSTRY (II): EFFECTS ON MICROORGANISMS ; ABSTRACT ; INTRODUCTION ; CASE STUDIES ; CONCLUSION ; REFERENCES ; Chapter 3 ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM BYPRODUCTS OF FRUIT BEVERAGE INDUSTRY; ABSTRACT; INTRODUCTION ; BASIC KNOWLEDGE ABOUT ULTRASOUND AND PRINCIPLE OF ULTRASOUND-ASSISTED EXTRACTION ; ADVANCE IN ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM BYPRODUCTS OF FRUIT BEVERAGE INDUSTRY Phenolic Compounds Carotenoids ; Seed Oil ; FACTORS AFFECTING EXTRACTION EFFICIENCY DURING ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM FRUIT BEVERAGE DERIVED BYPRODUCTS ; Ultrasonic Factors ; Non-Ultrasonic Factors; SIMULATION OF ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM FRUIT BEVERAGE DERIVED BYPRODUCTS ; CONCLUSION ; REFERENCES ; Chapter 4 NON THERMAL STERILIZATION APPROACHES BASED ON ULTRASOUND ; ABSTRACT ; INTRODUCTION ; MECHANISM OF DISINFECTION AND FUNDAMENTALS OF COMBINATION APPROACHES; FUNDAMENTALS OF REACTOR DESIGNS GUIDELINES FOR OPERATING PARAMETERS Frequency of Ultrasound Waves ; Amplitude of Ultrasound Waves (USW) ; Energy of Ultrasound Waves ; Temperature ; Operating Pressure ; Composition of Foods ; Viscosity ; Presence of Gas ; Water Activity ; Operating pH ; Presence of Chemicals and Antimicrobials ; Type of Microorganisms ; Exposure Time and Cell Density ; OVERVIEW OF LITERATURE FOR DEACTIVATION USING ULTRASOUND AND ULTRAVIOLET IRRADIATIONS ; Combined Ultrasound and Ultraviolet Irradiations ; Ultrasound and Orange Peel Essential Oils ; CONCLUSION ; REFERENCES Chapter 5 ULTRASOUND FOR ACCELERATING THE WINE AGEING PROCESS FROM PHYSICOCHEMICAL POINT OF VIEW ABSTRACT; EARLY ASSAYS OF ULTRASOUND ON WINE ; WHY ULTRASOUND AGAIN? ; ACTUAL CHEMICAL EFFECTS OF ULTRASOUND ON RED WINE; Effects on Basic Oenological Parameters ; Changes in Phenolic Composition ; Changes in Color and Chromatic Characteristics ; Free Radical Generation and Free Radical Scavenging Activity ; MONITORING THE EFFECTS OF ULTRASOUND ON WINE BY ELECTRICAL CONDUCTIVITY; OTHER APPLICATIONS OF ULTRASOUND IN THE WINEMAKING INDUSTRY ; CONCLUSION ; REFERENCES
Series Title: Food science and technology
Responsibility: editor, Juan Francisco García Martín (Dpto. de Caracterización y Calidad de Lípidos, Instituto de la Grasa (Spanish National Research Council), Campus Universidad Pablo de Olavide, Sevilla, Spain).

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