Titlebook: Advances in Food Processing Technology; Jingdun Jia,Donghong Liu,Haile Ma Book 2019 Springer Nature Singapore Pte Ltd. and Zhejiang Univer

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Vegetabilische Nahrungs- und Genussmittel,y production, and the effects of food physical processing on food quality. This chapter introduces the main research work on food physical processing by Professor Haile Ma’s team from Jiangsu University; this includes ultrasonic-assisted enzymatic hydrolysis of protein, ultrasonic-assisted fermentat

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Vegetabilische Nahrungs- und Genussmittel,ves. Supercritical-CO. fluid extraction is considered as one of the “green” and environmentally friendly separation technologies that have emerged as attractive alternatives to traditional methods for the concentration of bioactive compounds. The greatest advantage of supercritical-CO. fluid extract

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Vegetabilische Nahrungs- und Genussmittel,ses (in liquid media) such as extraction, dispersion, filtration, cell disruption and homogenization, chemical and enzymatic reactions, microbial fermentation and plant biotechnology. After several decades of research on and development of the US processes, the current interest is still high and ris

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https://doi.org/10.1007/978-3-663-07150-1s when dealing with short treatment time with less energy consumption, and minimize the deterioration of the quality of the food compounds. The PEF treatment has been considered as a promising method, thus arousing more and more the researchers’ interest in organism extraction. The PEF treatment can

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https://doi.org/10.1007/978-3-663-07150-1eduction of enzymatic activity. Compared with conventional thermal pasteurization methods, foods are less affected initially by PEF processing and maintain higher quality throughout the storage period. PEF processing may be a good alternative treatment to thermal methods in protein-based foods. This

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