The Resource Applications of ultrasound in the beverage industry, Juan Francisco Garcia Martin, editor

Applications of ultrasound in the beverage industry, Juan Francisco Garcia Martin, editor

Label
Applications of ultrasound in the beverage industry
Title
Applications of ultrasound in the beverage industry
Statement of responsibility
Juan Francisco Garcia Martin, editor
Contributor
Editor
Subject
Genre
Language
  • eng
  • eng
Member of
Cataloging source
MiAaPQ
Dewey number
663
Index
index present
Language note
English
LC call number
TP372.4
LC item number
.A67 2016
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
García Martín, Juan Francisco
Series statement
Food Science and Technology
http://library.link/vocab/subjectName
  • Ultrasonic waves
  • Beverages
  • Beverage industry
  • Food industry and trade
  • Sonochemistry
  • Food
Label
Applications of ultrasound in the beverage industry, Juan Francisco Garcia Martin, editor
Instantiates
Publication
Copyright
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references at the end of each chapters and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
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
  • Chapter 6 ULTRASOUND FOR ACCELERATING THE WINE AGEING PROCESS: A WINETASTER'S VIEW
Dimensions
unknown
Extent
1 online resource (166 p.)
Form of item
online
Isbn
9781634850858
Lccn
2016014858
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)3710000000736421
  • (EBL)4591584
  • (SSID)ssj0001694813
  • (PQKBManifestationID)16394168
  • (PQKBTitleCode)TC0001694813
  • (PQKBWorkID)14943818
  • (PQKB)23079594
  • (MiAaPQ)EBC4591584
  • (EXLCZ)993710000000736421
Label
Applications of ultrasound in the beverage industry, Juan Francisco Garcia Martin, editor
Publication
Copyright
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references at the end of each chapters and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
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
  • Chapter 6 ULTRASOUND FOR ACCELERATING THE WINE AGEING PROCESS: A WINETASTER'S VIEW
Dimensions
unknown
Extent
1 online resource (166 p.)
Form of item
online
Isbn
9781634850858
Lccn
2016014858
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)3710000000736421
  • (EBL)4591584
  • (SSID)ssj0001694813
  • (PQKBManifestationID)16394168
  • (PQKBTitleCode)TC0001694813
  • (PQKBWorkID)14943818
  • (PQKB)23079594
  • (MiAaPQ)EBC4591584
  • (EXLCZ)993710000000736421

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