Applications of ultrasound in the beverage industry

Content: 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