COVID-19 Update: We are currently shipping orders daily. However, due to transit disruptions in some geographies, deliveries may be delayed. To provide all customers with timely access to content, we are offering 50% off Science and Technology Print & eBook bundle options. Terms & conditions.
Separation of Functional Molecules in Food by Membrane Technology - 1st Edition - ISBN: 9780128150566, 9780128150573

Separation of Functional Molecules in Food by Membrane Technology

1st Edition

0.0 star rating Write a review
Editor: Charis M. Galanakis
Paperback ISBN: 9780128150566
eBook ISBN: 9780128150573
Imprint: Academic Press
Published Date: 19th November 2018
Page Count: 432
Sales tax will be calculated at check-out Price includes VAT/GST
200.00
140.00
175.00
155.00
279.94
Unavailable
Price includes VAT/GST

Institutional Subscription

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

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

Details

No. of pages:
432
Language:
English
Copyright:
© Academic Press 2019
Published:
19th November 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, Foods, and Molecules, has edited over 30 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

Affiliations and Expertise

Galanakis Laboratories, Chania, Greece

Ratings and Reviews