Separation of Functional Molecules in Food by Membrane Technology

Separation of Functional Molecules in Food by Membrane Technology

1st Edition - November 14, 2018
This is the Latest Edition
  • Editor: Charis M. Galanakis
  • Paperback ISBN: 9780128150566
  • eBook ISBN: 9780128150573

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Description

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.

Key Features

  • Covers the 13 most relevant topics of functional macro and micro molecules separation using membrane technology in the food industry
  • Brings the most recent advances in the field of membrane processing
  • Presents the sustainability principles of the food industry and the modern bioeconomy frame of our times

Readership

Food technologists, Food and pharmaceutical industries, food agricultural, chemical and environmental engineers, professionals working in the food industry, Food engineers who work in the food industry and are seeking to develop new products, new applications or improve their by-products management

Table of Contents

  • 1. Introduction to Membrane Processes
    Maria Norberta De Pinho and Miguel Minhalma
    2. Separation of functional macro- and micro-molecules: from ultrafiltration to the border of nanofiltration
    Charis M. Galanakis and Sonia Ancuta Socaci
    3. Membrane filtration of biosurfactants
    Paula Jauregi and Konstantina Kourmentza
    4. Membrane technology for purification of enzymatically produced oligosaccharides
    Andrés Córdova, Andrés Illanes and Carolina Astudillo-Castro
    5. Pectin removal and clarification of juices
    Sirshendu De
    6. Recovery of polyphenols from olive mill wastewater
    Roberto Castro-Muñoz Sr.
    7. Lignin separation and fractionation by ultrafiltration
    Jalel Labidi Sr.
    8. Membrane separations in dairy industry
    Gregory Martin
    9. Current and future applications of nanofiltration in food processing
    Alfredo Cassano
    10. Electrodialysis-Based Separation Technologies in the Food Industry
    Yaoming Wang, Chenxiao Jiang, Laurent Bazinet and Tongwen Xu
    11. Osmotic driven membrane processes for separation of special food component
    Katalin Belafi-Bako

Product details

  • No. of pages: 432
  • Language: English
  • Copyright: © Academic Press 2018
  • Published: November 14, 2018
  • Imprint: Academic Press
  • Paperback ISBN: 9780128150566
  • eBook ISBN: 9780128150573

About the Editor

Charis M. Galanakis

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

Affiliations and Expertise

Galanakis Laboratories, Chania, Greece