Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction
Language: English
Published by Elsevier Science, 2022
- Softcover
- New
Condition: New
£ 199.46
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Contains updated research on the synergistic mechanism of action of sonication and microwave for food processing, preservation, and extraction Provides a comprehensive panorama of synergistic effect applications of sonication and microwave.
Seller Inventory # 641634257
- Title
- Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction
- Publisher
- Elsevier Science
- Publication year
- 2022
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0323959911
- ISBN 13
- 9780323959919
- Contains updated research on the synergistic mechanism of action of sonication and microwave for food processing, preservation, and extraction
- Provides a comprehensive panorama of synergistic effect applications of sonication and microwave in meat, dairy, juice processing, and other food processing industries
- Brings effective and economical extraction of biologically active constituents, including bioactive compounds, proteins, pectin, oils, etc., from various sources
"Synopsis" may belong to another edition of this title.
About the Author
Modassar Ranjha is a young Food Science researcher. He has authored and co-authored many papers in various international journals. He has also contributed book chapters in various books. His preliminary research focuses on Extraction of Phytoconstituents from Agro Wastes by Green Extraction Techniques. He has preliminary worked on Sonication and Maceration Techniques. He is currently working on a couple of papers and book chapters on green extraction and non-thermal technologies.
Professor, Xin-An Zeng is currently dean of School of Food Science and Engineering in South China University of Technology (SCUT), Guangzhou, PR China. He is Associate Editor of “Journal of Food Processing and Preservation. He is also the State-Level Appraisal Judge as a wine taster of China alcoholic drinks industry association, reviewer of S&T Award of Chinese ministry of science and technology, respectively. He was selected as one of the “Leader Talents by ministry of science and technology, “excellent talents in the new century by Chinese ministry of education. Currently his major research areas are focusing on green processing of foods by application of non-thermal technologies such as pulsed electric field and ultrasonic, as well as R&D and tasting of wines and vinegars produced from different subtropical fruits. He has published over 115 SCI and EI indexed papers. He has applied over 70 Chinese’s patents and about 40 of them have been approved. He has received five academic awards.
Shafeeqa Irfan has earned her MSc (Hons.) from University of Sargodha, Sargodha, and is working as Research officer at National Alliance Safe Food- Pakistan. Additionally, she works as Project Coordinator at The Nutrition Times. She has been among the productive team member in various activities. She has presented in various national/ international conferences. She has published many review papers in the journal of International repute and many book chapters. She has worked on bioactive components of the food.
Dr Zahra is Lecturer at Department of Environmental Design Health and Nutritional Sciences, Allama Iqbal Open University Islamabad, Pakistan. She is also in-charge of Food Processing Lab at ED, H&N Sciences, AIOU, Islamabad, Pakistan. She is also Managing Director and Co-founder of Nutrition Times. Dr Zahra has published 40 National and International research/review papers including 13 abstracts in conference proceedings. Dr Zahra is member of PSFST, NAFS and ADA. She has organised many national and international seminars, conferences and awareness camps, in far reach rural and urban areas to empower females as per health and entrepreneurial startups.
"About the title" may belong to another edition of this title.
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