Ultrasound: Advances in Food Processing and Preservation

<p>1. Engineering Principles of Ultrasound Technology<br>2. Advances in Thermo- and Manothermosonication for Microbial Inactivation<br>3. Hurdle Technology Using Ultrasound for Food Preservation<br>4. Advances in Thermosonication for the Inactivation of Endogenous Enzymes in Foods<br>5. Sonochemistry of Foods<br>6. Dairy Products Processed With Ultrasound<br>7. Ultrasound Processing of Fruit and Vegetable Juices<br>8. Fresh Produce Treated by Power Ultrasound<br>9. Ultrasound Processing and Food Quality<br>10. Physical Properties of Sonicated Products: A New Era for Novel Ingredients<br>11. Removal of Allergens in Some Food Products Using Ultrasound<br>12. Food Freezing Assisted With Ultrasound<br>13. Encapsulation of Bioactive Compounds Using Ultrasonic Technology<br>14. Extraction Processes Assisted by Ultrasound<br>15. Other Mass Transfer Unit Operations Enhanced by Ultrasound<br>16. Treatment of Food Industry Wastewater With Ultrasound: A Big Opportunity for the Technology<br>17. From Research to Production: Overcoming Scale-Up Limitations of Ultrasonic Processing<br>18. Multiphysics Simulation During Ultrasound Food Processing<br>19. Opportunities and Challenges of Ultrasound for Food Processing: An Industry Point of View<br>20. Laws and Regulations for Novel Food Processing Technologies</p>