Fundamentals and Application of Microfluidization in Food Processing

Idioma: inglés

Editorial: Springer, Berlin, Springer, 2026

3032123224 / 9783032123220

Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.

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Vendedor de IberLibro desde 11 de enero de 2012

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Descripción del artículo del vendedor

This item is printed on demand - it takes 3-4 days longer - Neuware -Microfluidizer is a highly advanced version of a high pressure homogenizer that has gained significant research attention over last decade. This processing technology has found broad applications in food products like dairy, fruits and vegetables, cereals, meat and poultry and in the formation and stabilization of emulsions. Microfluidizer has significantly improved the techno-functional and rheological properties of food, contributing to the microencapsulation and stabilization of bioactive compounds.In addition, it has demonstrated superior results compared to other homogenizers like higher shear mixers and ultrasonic homogenizer, in addressing issues like sedimentation, flocculence, coalescence, Ostwald ripening, phase separation and stabilization. Microfluidization has emerged as a non-thermal processing technique for encapsulation and stabilization. It has also shown its preservation potential by inactivating microbes and denaturating enzymes. These changes result from the high shear, turbulent and cavitational forces developed inside the interaction chamber, leading to structural alteration and a reduction of particle size of food.Fundamentals and Application of Microfluidization in Food Processingprovides the latest updates and technological advancements to the readers, and will be highly relevant for food scientists and manufacturers.This book is targeted to cater to the needs of researchers working in the ever-evolving field of Food Science and Technology. This knowledge is presented in a comprehensive and easy-to-tollow manner that provides the readers full knowledge of latest advancements happening in this field. The critical evaluation of available literature shows that the proposed book is unique in its relation to the food processing industries. No such book is available, consolidating the scientific and technological information and drafting it for the readership targeting food researchers and food manufactures. This book serves as a source for the latest advancements happening in the food industry, utilizing the microfluidizer with potentials in microencapsulation, forming nano-emulsions, juice stabilization and beverage processing. 296 pp. Englisch.…

N° de ref. del artículo 9783032123220

Título
Fundamentals and Application of Microfluidization in Food Processing
Autor
Rajat Suhag
Editorial
Springer, Berlin, Springer
Año de publicación
2026
Estado
Neu
Encuadernación
Buch
Idioma
inglés
ISBN 10
3032123224
ISBN 13
9783032123220
Peso del artículo
567 gramos
Dimensiones
235x155x19 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Alemania

Vendedor de 5 estrellas

Vendedor de IberLibro desde 11 de enero de 2012

Tarifas de envío de Alemania a Estados Unidos de America

ArtículoDe 5 a 15 días hábilesDe 5 a 15 días hábiles
Primer artículoEUR 23,00EUR 23,00
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BuchWeltWeit Ludwig Meier e.K.

Alemania