Power Ultrasound and Its Applications in Food Processing

$82.00 – $135.00

Gulcin Yildiz – Associate Professor, Igdir University, Igdir, Turkey
Gökçen Yıldız – Associate Professor, Bursa Technical University, Bursa, Turkey

Series: Food Science and Technology
BISAC: TEC012000; TEC003000; TEC010000
DOI: https://doi.org/10.52305/NOGP9909

This book includes seven chapters about power ultrasound and its applications in food processing. Chapter One describes the application of ultrasound technology in refining vegetable oils. Chapter Two provides data related to the effect of ultrasound pre-treatment in drying food. Chapter Three presents the effect of sonication treatment on the quality properties of apple-carrot juice. Chapter Four summarizes the ultrasound-assisted extraction of pectin from tropical fruit by-products. Chapter Five discusses the value-added ultrasound technology assuring the safety of seafood. Chapter Six details the comparison of antioxidants and ultrasound treatment on the color, enzymatic browning and bioactive compounds of fresh-cut radishes. Chapter Seven highlights the comparative analysis of ultrasonic probe and water bath systems on the functional properties of whey protein isolate.

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Table of Contents

Preface

Chapter 1. Applications of Ultrasound in Refining Vegetable Oil
Gökçen Yıldız
Department of Food Engineering, Bursa Technical University, Bursa, Turkey

Chapter 2. Ultrasound Pre-Treatment in Food Drying
Oguzhan Barel and Gulcin Yildiz
Department of Food Engineering, Igdir University, Iğdır, Turkey

Chapter 3. The Effect of Sonication Treatment on the Quality Properties of Apple-Carrot Juice
Pınar Altaş and Gökçen Yıldız
Department of Food Engineering, Bursa Technical University, Bursa, Turkey

Chapter 4. Ultrasound-Assisted Extraction of Pectin from Tropical Fruit By-Products
Leticia Xochitl López-Martínez1, Manuel Alejandro Vargas-Ortiz2 and Ebber Addí Quintana-Obregón1
1CONACYT-Centro de Investigación en Alimentación y Desarrollo A.C. Sonora, México Coordinación de Alimentos de Origen Vegetal, Hermosillo, Sonora, México
2CONACYT-CIAD (Centro de Investigación en Alimentación y Desarrollo), Laboratorio de calidad, autenticidad y trazabilidad de los alimentos, Hermosillo, Sonora, México

Chapter 5. Value Added Ultrasound Technology – Assuring Safety of Seafood
Vasantha Subramoniam Pramitha1 and Parameswara Panicker Sreejith2
1Department of Aquatic Biology and Fisheries, University of Kerala, Thiruvananthapuram, India
2Department of Zoology, University of Kerala, Thiruvananthapuram, India
Advanced Centre for Regenerative Medicine and Stem cell in Cutaneous Research (AcREM-Stem), University of Kerala, Thiruvananthapuram, India

Chapter 6. Comparison of Antioxidants and Ultrasound Treatment on the Color, Enzymatic Browning and Bioactive Compounds of Fresh-Cut Radishes
Arzu Imece
Department of Food Engineering, Igdir University, Iğdır, Turkey

Chapter 7. Comparative Analysis of Ultrasonic Probe and Water Bath Systems on the Functional Properties of Whey Protein Isolate
Menekse Bulut1, Rana Muhammad Aadil2, and Gulcin Yildiz1
1Igdir University, Faculty of Engineering, Food Engineering Department, Iğdır, Turkey
2National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Index

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