Microfluidics in food processing : technologies and applications

• Other Authors: Tarafdar, Ayon (Editor), Sirohi, Ranjna (Editor), Kaur, Barjinder Pal (Editor), Pandey, Ashok (Editor), Dussap, Claude-Gilles (Editor)
• Format: Electronic eBook
• Language: English
• Published: Boca Raton : CRC Press, 2025.
• Edition: First edition.
• Series: Sustainable industrial and environmental bioprocesses.
• Subjects: Food > Water activity.; Food > Composition.; Microfluidics > Industrial applications.; elektronické knihy; electronic books
• ISBN: 9781032632599; 9781040152676; 9781040152706; 9781032609812; 9781032632575
• Physical Description: 1 online zdroj.
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

"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 formulating nano- and bio-sensors, food micro- and nano-delivery systems, seed protein isolates, bioactive compounds among other biomaterials. 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"--