Separation of Functional Molecules in Food by Membrane Technology
Description
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