Charis M. Galanakis
Elsevier Science
e druk, 2018
9780128150566
Separation of Functional Molecules in Food by Membrane Technology
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
e druk, 2018
ISBN13: 9780128150566
Rubricering
Levertijd ongeveer 8 werkdagen
Samenvatting
Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from the meat science, food technology and engineering industries.
Specificaties
Inhoudsopgave
<p>1. Introduction to Membrane Processes<br>2. Separation of functional macro- and micro-molecules: from ultrafiltration to the border of nanofiltration<br>3. Membrane filtration of biosurfactants<br>4. Membrane technology for purification of enzymatically produced oligosaccharides<br>5. Pectin removal and clarification of juices<br>6. Recovery of polyphenols from olive mill wastewater<br>7. Lignin separation and fractionation by ultrafiltration<br>8. Membrane separations in dairy industry<br>9. Current and future applications of nanofiltration in food processing<br>10. Electrodialysis-Based Separation Technologies in the Food Industry <br>11. Osmotic driven membrane processes for separation of special food component</p>