Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries

Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality. With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes

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  • Author : Syed S. H. Rizvi
  • Publisher : Elsevier
  • Pages : 694 pages
  • ISBN : 0857090755
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKSeparation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries

Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries

Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries
  • Author : Syed S. H. Rizvi
  • Publisher : Elsevier
  • Release : 28 October 2010
GET THIS BOOKSeparation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries

Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane

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  • Publisher : Elsevier
  • Release : 19 April 2012
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Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in

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  • Publisher : Woodhead Publishing
  • Release : 15 June 2019
GET THIS BOOKPhytonutrients in Food

Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals the techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during

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  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKEnhancing Extraction Processes in the Food Industry

Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a

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  • Publisher : John Wiley & Sons
  • Release : 27 January 2015
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For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added

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  • Publisher : Woodhead Publishing
  • Release : 03 February 2018
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  • Author : Theodoros Varzakas,Constantina Tzia
  • Publisher : CRC Press
  • Release : 24 November 2014
GET THIS BOOKFood Engineering Handbook

Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction Explores fermentation, enzymes, fluidized-bed

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  • Author : Debasis Bagchi
  • Publisher : Elsevier
  • Release : 25 February 2014
GET THIS BOOKNutraceutical and Functional Food Regulations in the United States and Around the World

This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory changes and their impacts. The book demonstrates the global scenario of the acceptance and demand for these products and explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as addressing the intricate aspects of manufacturing procedures. As the public gains confidence in the quality of

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  • Publisher : CRC Press
  • Release : 29 July 2003
GET THIS BOOKPhenolics in Food and Nutraceuticals

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  • Publisher : Woodhead Publishing
  • Release : 08 February 2019
GET THIS BOOKEngineering Tools in the Beverage Industry

Engineering Tools in the Beverage Industry, Volume Three in The Science of Beverages series, is an invaluable resource for anyone in the beverages field who is involved with quality assurance, lab analysis, and the safety of beverage products. The book offers updates on the latest techniques and applications, including extraction, biochemical isotope analysis, metabolomics, microfiltration, and encapsulation. Users will find this book to be an excellent resource for industrial research in an ever-changing field. Provides practical tools and techniques for

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  • Publisher : Academic Press
  • Release : 24 February 2018
GET THIS BOOKNanoemulsions

Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both

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  • Publisher : John Wiley & Sons
  • Release : 21 January 2020
GET THIS BOOKFood Wastes and By-products

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new

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  • Publisher : Elsevier
  • Release : 30 August 2011
GET THIS BOOKMembrane Contactors: Fundamentals, Applications and Potentialities

Membrane Contactors: Fundamentals, Applications and Potentialities, Volume 11 covers new operations that could be efficiently used to improve the performance of a variety of industrial production cycles in applications ranging from biotechnology to agrofood. This book focuses on the basic "principles of work": required membrane materials and properties; major operating parameters; the importance of module configuration and design and; the performance of membrane contactors in specific processes. The authors’ dynamic approach to this subject makes Membrane Contactors: Fundamentals, Applications and Potentialities,

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  • Release : 11 December 2015
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This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined. Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and