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

Front-Mat_2021_Design-and-Optimization-of-Innovative-Food-Processing-Techniq
	Front matter
Copyrig_2021_Design-and-Optimization-of-Innovative-Food-Processing-Technique
	Copyright
Contribut_2021_Design-and-Optimization-of-Innovative-Food-Processing-Techniq
	Contributors
Prefac_2021_Design-and-Optimization-of-Innovative-Food-Processing-Techniques
	Preface
1---Mind-the-gap-in-the-knowledge-of-the_2021_Design-and-Optimization-of-Inn
	Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action
		Introduction
		Principle and mechanism of action of ultrasound
		High-power ultrasound in food technology
			HPU applications
				Extraction
				Preservation
				Improvement of food properties
					Emulsification
					Crystallization
					Filtration and drying
		Low-power ultrasound in food technology
		Advantages and limitations of ultrasound
		Conclusions
		Acknowledgments
		References
2---Modeling-approaches-to-optimize-th_2021_Design-and-Optimization-of-Innov
	Modeling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction
		Introduction
		Ultrasound-assisted extraction
			Factors influencing UAE
				Frequency
				Intensity
				Solvent
				Temperature
				Matrix particles
				Shape and size of ultrasonic devices
			Ultrasonic apparatus
				Ultrasonic bath
				Ultrasonic probe
		Optimization and modeling of UAE of phenolic compounds
			Response surface methodology
			Current machine learning models
			Mathematical models based on Fick's law or some type of rate law
			Computational fluid dynamics
			Thermodynamics studies
		Final remarks
		Acknowledgments
		References
3---Ultrasound-as-a-pre_2021_Design-and-Optimization-of-Innovative-Food-Proc
	Ultrasound as a preservation technique
		Introduction
		Fruit and vegetables
		Milk and derived products
		Meat and fish
		Conclusions and future perspectives
		Acknowledgments
		References
4---Ultrasound-to-improve-drying-pro_2021_Design-and-Optimization-of-Innovat
	Ultrasound to improve drying processes and prevent thermolabile nutrients degradation
		Introduction
		The characteristics of the drying process
		The utilization of ultrasound in the drying process
		The improvement of the drying process by ultrasound
		Designing of the quality of food by the means of ultrasound enhanced drying
		Conclusions
		Acknowledgments
		References
5---Application-of-ultrasound-to_2021_Design-and-Optimization-of-Innovative-
	Application of ultrasound to obtain food additives and nutraceuticals
		Introduction
		Principles of UAE
		Instrumentation
		Factors affecting UAE efficiency
			Effect of ultrasound operating parameters
			Effects of matrix
			Solvent type and liquid-to-solid ratio (L/S)
			Temperature
			Extraction time
			Advantages and disadvantages of UAE
		Application of UAE to obtain food additives and nutraceuticals
			Polyphenols
			Colorants
			Carotenoids
			Anthocyanins
			Betalains
			Lipids
			Stabilizers
			Proteins
		Conclusions
		References
6---Application-of-high-intensity-ult_2021_Design-and-Optimization-of-Innova
	Application of high-intensity ultrasound in food processing for improvement of food quality
		Introduction
		Drying
		Extraction
		Freezing
		Fermentation
		Crystallization
		Emulsification/homogenization
		Foaming
		References
7---Ultrasound-to-obtain-a_2021_Design-and-Optimization-of-Innovative-Food-P
	Ultrasound to obtain aromatized vegetable oils
		Ultrasound techniques at the laboratory and industrial scale
		Vegetable oils: Major and minor components
			Major components
			Minor components
				Mono- and diglycerides
				Phospholipids
				Free fatty acids
				Sterols
				Tocopherols and tocotrienols
				Water
				Pigments
				Other minor compounds
		Ultrasound extraction of bioactive molecules using vegetable oils as solvents
		Mechanism of ultrasonic extraction
		Future trends
		References
8---Ultrasound-for-bev_2021_Design-and-Optimization-of-Innovative-Food-Proce
	Ultrasound for beverage processing
		Introduction
		Energy-based types of ultrasound
			Low-energy ultrasound
			Principles of low-energy ultrasounds
			High-energy ultrasound
			Principles of high-energy ultrasound
		Fundamentals
			Generation of ultrasound
			Process parameters
			Types of sonication
		Ultrasound applications in food science and technology
		Benefits of ultrasonication
		Ultrasound in processing of milk and dairy products
		Ultrasound in processing of fermented beverages
		Application of ultrasound in water treatment
		Ultrasound in processing of fruit juices
		Ultrasound application in carbonated beverages
		Conclusion and future perspectives
		References
9---Improvement-of-freezing-p_2021_Design-and-Optimization-of-Innovative-Foo
	Improvement of freezing processes assisted by ultrasound
		Introduction
		Freezing of food
			Physical properties of frozen food and water
			Time of particular freezing stages-Plancks theory
			Crystallization and glass transitions affected by the structure and food composition
			Recrystallization
		The mechanism of the impact of ultrasound on the freezing process
		The improvement of freezing process by ultrasound-Experimental results
		The impact of US-assisted freezing on the quality of food
		Conclusions
		Acknowledgments
		References
10---Development-of-fermented-f_2021_Design-and-Optimization-of-Innovative-F
	Development of fermented food products assisted by ultrasound
		Introduction
		Ultrasounds as a pre-treatment for fermentation processes
			Dairy products
			Other products
		Fermentation processes assisted by ultrasounds
			Dairy products
			Alcoholic beverages
			Monitorization of fermentative processes
		Ultrasounds as a post-treatment of fermented food products
			Dairy products
			Alcoholic beverages
		Conclusions and future perspectives
		Acknowledgments
		References
11---Sonocrystal_2021_Design-and-Optimization-of-Innovative-Food-Processing-
	Sonocrystallization
		Introduction
		Fundaments of crystallization and the role of US
		Role of sonocrystallization in sustainable food production
			Sonocrystallization of fat, oils, oil-based products
			Sonocrystallization of amino acids
			Sonocrystallization of lactose
		Development of healthier foods with sonocrystallization
			Elaboration of lipid-based ingredients with sonocrystallization technology
			Reducing the sodium chloride content in food products
		Conclusion and further considerations
		Acknowledgments
		References
12---Application-of-hydrodynam_2021_Design-and-Optimization-of-Innovative-Fo
	Application of hydrodynamic cavitation in food processing
		Introduction
		Basics of hydrodynamic cavitation
		Different configurations of hydrodynamic cavitation reactor
			High-pressure homogenizer
			High-speed homogenizer
			Low-pressure hydrodynamic cavitation devices
			Other rotational HC reactors
			Hydrodynamic jet mixer
			HC+AC reactor
		Guidelines for selection of operating conditions and reactor configurations
		Applications of hydrodynamic cavitation in food industry
			Microbial inactivation
			Extraction
			Nanoemulsions
			Viscosity reduction
			Beer production and gluten-free beer
			Rehydration
			Formulation of Greek styled yogurts
			Improved antioxidant activity
		Comparison of hydrodynamic and ultrasonic cavitation: Some specific case studies
			Oil in water emulsion
			Case study for effect of HC processing on physicochemical properties and microbial inactivation of peanut milk
			Effect on soy protein isolate functionality
			Degumming of crude soybean oil
		Energy and techno-economical assessment
		Conclusions and future aspects
		References
Inde_2021_Design-and-Optimization-of-Innovative-Food-Processing-Techniques-A
	Index