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Ultrasound Technologies for Food and Bioprocessing

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Cover of 'Ultrasound Technologies for Food and Bioprocessing'

Table of Contents

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    Book Overview
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    Chapter 1 The Physical and Chemical Effects of Ultrasound
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    Chapter 2 Acoustic Cavitation
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    Chapter 3 Ultrasound Applications in Food Processing
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    Chapter 4 The Thermodynamic and Kinetic Aspects of Power Ultrasound Processes
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    Chapter 5 Wideband Multi-Frequency, Multimode, and Modulated (MMM) Ultrasonic Technology
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    Chapter 6 Application of Hydrodynamic Cavitation for Food and Bioprocessing
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    Chapter 7 Contamination-Free Sonoreactor for the Food Industry
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    Chapter 8 Controlled Cavitation for Scale-Free Heating, Gum Hydration and Emulsification in Food and Consumer Products
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    Chapter 9 Ultrasonic Cutting of Foods
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    Chapter 10 Engineering Food Ingredients with High-Intensity Ultrasound
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    Chapter 11 Manothermosonication for Microbial Inactivation
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    Chapter 12 Inactivation of Microorganisms
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    Chapter 13 Ultrasonic Recovery and Modification of Food Ingredients
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    Chapter 14 Ultrasound in Enzyme Activation and Inactivation
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    Chapter 15 Production of Nanomaterials Using Ultrasonic Cavitation – A Simple, Energy Efficient and Technological Approach
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    Chapter 16 Power Ultrasound to Process Dairy Products
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    Chapter 17 Sonocrystallization and Its Application in Food and Bioprocessing
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    Chapter 18 Ultrasound-Assisted Freezing
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    Chapter 19 Ultrasound-Assisted Hot Air Drying of Foods
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    Chapter 20 Novel Applications of Power Ultrasonic Spray
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    Chapter 21 High-Power Ultrasound in Surface Cleaning and Decontamination
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    Chapter 22 Effect of Power Ultrasound on Food Quality
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    Chapter 23 Ultrasonic Membrane Processing
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    Chapter 24 Industrial Applications of High Power Ultrasonics
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    Chapter 25 Technologies and Applications of Airborne Power Ultrasound in Food Processing
Attention for Chapter 1: The Physical and Chemical Effects of Ultrasound
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Citations

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Chapter title
The Physical and Chemical Effects of Ultrasound
Chapter number 1
Book title
Ultrasound Technologies for Food and Bioprocessing
Published in
ADS, January 2011
DOI 10.1007/978-1-4419-7472-3_1
Book ISBNs
978-1-4419-7471-6, 978-1-4419-7472-3
Authors

Sandra Kentish, Muthupandian Ashokkumar

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 234 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Colombia 1 <1%
Malaysia 1 <1%
Chile 1 <1%
Costa Rica 1 <1%
United Kingdom 1 <1%
Peru 1 <1%
Mexico 1 <1%
Unknown 227 97%

Demographic breakdown

Readers by professional status Count As %
Student > Master 36 15%
Student > Ph. D. Student 33 14%
Researcher 28 12%
Student > Bachelor 18 8%
Student > Doctoral Student 15 6%
Other 37 16%
Unknown 67 29%
Readers by discipline Count As %
Agricultural and Biological Sciences 53 23%
Engineering 34 15%
Chemistry 19 8%
Chemical Engineering 14 6%
Biochemistry, Genetics and Molecular Biology 7 3%
Other 15 6%
Unknown 92 39%