Ultrasound: Advances in Food Processing and Preservation

Ultrasound is an emerging technology that has been widely explored in foodscience and technology since the late 1990s.

The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredient...