Product details:
| ISBN13: | 9781032609812 |
| ISBN10: | 1032609818 |
| Binding: | Hardback |
| No. of pages: | 272 pages |
| Size: | 254x178 mm |
| Language: | English |
| Illustrations: | 4 Illustrations, black & white; 58 Illustrations, color; 3 Halftones, black & white; 10 Halftones, color; 1 Line drawings, black & white; 48 Line drawings, color; 16 Tables, black & white |
| 700 |
Category:
Microfluidics in Food Processing
Technologies and Applications
Edition number: 1
Publisher: CRC Press
Date of Publication: 14 March 2025
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Short description:
This reference book introduces principles of microfluidization and their applications in the food industry. It covers the use of microfluidics in enhancing food safety, synthesizing nanomaterials, and optimizing various food products. This book is a valuable resource for researchers, scientists, and professionals in the food industry.
Long description:
This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry. It explores the use of microfluidics in processing various types of beverages derived from plant products, milk and milk products, cereal-based products, nut-based products, and meat and egg-based products. Additionally, it delves into the application of microfluidics in food micro- and nano-delivery systems, seed protein isolates, and food packaging materials. The initial chapter provides a thorough introduction to the concept of microfluidization, offering readers a comprehensive overview of the underlying principles and techniques involved in this transformative technology. The book highlights the role of microfluidics in the extraction of bioactive ingredients from food sources and explores the use of microfluidic systems for ensuring food safety, including the detection of molecular interactions in food samples. Furthermore, the book explores the application of microfluidics in the fabrication of nanomaterials with tailored properties. With its comprehensive coverage of microfluidization in food processing, this book serves as a valuable resource for researchers, scientists, and professionals in the food industry.
Table of Contents:
1.Introduction to microfluidization. 2. Microfluidic chip technology in food safety. 3. Paper based Microfluidic devices. 4. Microfluidic nano detection system for molecular interactions. 5. Microfluidic devices for synthesizing nanomaterials. 6. Microfluidization of juice derived from plant products. 7. Microfluidization of milk and milk products. 8. Microfluidics based food micro- and nanodelivery systems. 9. Microfluidization of cereal-based products. 10. Microfluidization of meat and egg-based products. 11. Microfluidics for extraction of bioactive ingredients. 12. Microfluidization of nut-based products. 13. Microfluidization of seed protein isolates.
