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Ultrasound is regarded as an emerging and promising technology in
industrial food processing. In recent years, several applications
of ultrasound in relation to the production of beverages, mainly
wines and juices, have been assayed at a laboratory scale. To be
specific, ultrasound has been used for enhancing heat transfer,
detection of microbial contamination, reducing membrane fouling in
beverage clarification, inactivation of microorganisms, equipment
cleaning, process monitoring, assisted extraction, and accelerating
reactions within beverages. Many of its uses are still being
researched. With regard to the latter one, some researchers have
focused their attention on accelerating wine aging through
ultrasound in order to bring about the same effects as natural
ageing on wine in a very short period. Besides, since the beverage
industry produces a million tons of byproducts per year, which
represents a major disposal problem, ultrasound can be applied as
an innovating and green extraction technology to recover bioactive
compounds from fruit beverage-derived byproducts. This book
presents an overview of the current applications of ultrasound in
beverage industries. The most recent developments are discussed and
future prospects for research in this field are explored. Finally,
the mechanism of microbial disinfection, available ultrasound
reactor designs and guidelines for important operating parameters
are also discussed.
The genus Jatropha comprises a range of species with a wide range
of potential applications. For instance, J. dioica and J. curcas
have important medicinal, pharmaceutical and food uses, as
described throughout the book. Most of the chapters of this book
are focused on this later species, which is considered as the most
promising and the one with the most applications. J. curcas oil is
used as substrate for biodiesel production and, due to its high
tolerance and uptake of metals, this plant is also used in
phytoremediation, to be specific for the remediation of degraded
mining areas. This book presents an overview of both current and
promising applications of the species of Jatropha to the
agricultural, mining and biofuel industries and, to lesser extent,
the pharmaceutical and food industries. The agronomic practices
(genotypes, plant density, fertilization, pruning and harvest date)
are described as well. The most recent developments are discussed
and the future prospects for research in these fields are explored.
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