Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction
Description
1st Edition
by Gulzar Ahmad Nayik PhD (Editor), Modassar Ranjha (Editor), Xin An Zeng (Editor), Shafeeqa Irfan (Editor), Syeda Mahvish Zahra (Editor)
Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications in food and bioprocessing-related industries.
