Separation of Functional Molecules in Food by Membrane Technology

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. 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

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  • Author : Galanakis Charis
  • Publisher : Academic Press
  • Pages : 432 pages
  • ISBN : 0128150572
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKSeparation of Functional Molecules in Food by Membrane Technology

Separation of Functional Molecules in Food by Membrane Technology

Separation of Functional Molecules in Food by Membrane Technology
  • Author : Galanakis Charis
  • Publisher : Academic Press
  • Release : 14 November 2018
GET THIS BOOKSeparation of Functional Molecules in Food by Membrane Technology

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

Membrane Technologies for Biorefining

Membrane Technologies for Biorefining
  • Author : Alberto Figoli,Alfredo Cassano,Angelo Basile
  • Publisher : Woodhead Publishing
  • Release : 19 February 2016
GET THIS BOOKMembrane Technologies for Biorefining

Membrane Technologies for Biorefining highlights the best practices needed for the efficient and environmentally-compatible separation techniques that are fundamental to the conversion of biomass to fuels and chemicals for use as alternatives to petroleum refining. Membrane technologies are increasingly of interest in biorefineries due to their modest energy consumption, low chemical requirements, and excellent separation efficiency. The book provides researchers in academia and industry with an authoritative overview of the different types of membranes and highlights the ways in which

Food Additives and Human Health

Food Additives and Human Health
  • Author : Seyed Mohammad Nabavi,Seyed Fazel Nabavi, Monica Rosa Loizzo,Rosa Tundis, K. Pandima Devi,Ana Sanches Silva
  • Publisher : Bentham Science Publishers
  • Release : 17 April 2020
GET THIS BOOKFood Additives and Human Health

INTRODUCTION This reference is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry. Edited by experts in the field, invited scholars enrich the book with relevant chapter contributions. Chapters provide readers with knowledge on a broad range of food additives (anti-browning agents, essential oils, flavour enhancers, preservatives, stabilizers, sweeteners, among others), their safe use and a summary of their effects on human health. Key Features: - Covers a wide range of

Encyclopedia of Agriculture and Food Systems

Encyclopedia of Agriculture and Food Systems
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 29 July 2014
GET THIS BOOKEncyclopedia of Agriculture and Food Systems

Encyclopedia of Agriculture and Food Systems, Second Edition addresses important issues by examining topics of global agriculture and food systems that are key to understanding the challenges we face. Questions it addresses include: Will we be able to produce enough food to meet the increasing dietary needs and wants of the additional two billion people expected to inhabit our planet by 2050? Will we be able to meet the need for so much more food while simultaneously reducing adverse environmental effects

Membrane Technology for Water and Wastewater Treatment, Energy and Environment

Membrane Technology for Water and Wastewater Treatment, Energy and Environment
  • Author : A.F. Ismail,Takeshi Matsuura
  • Publisher : CRC Press
  • Release : 16 March 2016
GET THIS BOOKMembrane Technology for Water and Wastewater Treatment, Energy and Environment

Realizing that water, energy and food are the three pillars to sustain the growth of human population in the future, this book deals with all the above aspects with particular emphasis on water and energy. In particular, the book addresses applications of membrane science and technology for water and wastewater treatment, energy and environment. Th

Membranes for Food Applications

Membranes for Food Applications
  • Author : Klaus-Viktor Peinemann,Suzana Pereira Nunes,Lidietta Giorno
  • Publisher : John Wiley & Sons
  • Release : 04 August 2011
GET THIS BOOKMembranes for Food Applications

Edited by an internationally recognized leader in the field, this third volume in the series represents the complete reference to membrane processes in the food industry. The handbook adopts a highly practical approach to this hot topic, combining the hands-on experience of the expert authors involved. They provide chapters devoted to such varied applications as dairy fractionation, electrodialysis, pressure-driven membrane processes in alcoholic beverages, membrane emulsification, contactors and bioreactors, as well as membranes for food packaging.

Membrane Technology and Applications

Membrane Technology and Applications
  • Author : Richard W. Baker
  • Publisher : John Wiley & Sons
  • Release : 31 May 2004
GET THIS BOOKMembrane Technology and Applications

Table of Contents Preface Acknowledgments for the first edition Acknowledgments for the second edition 1 Overview of Membrane Science and Technology 1 2 Membrane Transport Theory 15 3 Membranes and Modules 89 4 Concentration Polarization 161 5 Reverse Osmosis 191 6 Ultrafiltration 237 7 Microfiltration 275 8 Gas Separation 301 9 Pervaporation 355 10 Ion Exchange Membrane Processes - Electrodialysis 393 11 Carrier Facilitated Transport 425 12 Medical Applications of Membranes 465 13 Other Membrane Processes 491 Appendix 523 Index 535.

Food Engineering Handbook

Food Engineering Handbook
  • 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

Food Quality and Shelf Life

Food Quality and Shelf Life
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 25 June 2019
GET THIS BOOKFood Quality and Shelf Life

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in

Food Processing: Strategies for Quality Assessment

Food Processing: Strategies for Quality Assessment
  • Author : Abdul Malik,Zerrin Erginkaya,Saghir Ahmad,Hüseyin Erten
  • Publisher : Springer
  • Release : 05 November 2014
GET THIS BOOKFood Processing: Strategies for Quality Assessment

The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art

Novel Membrane Technologies for Traditional Industrial Processes

Novel Membrane Technologies for Traditional Industrial Processes
  • Author : Pei Li,Yan Wang,Lan-Ying Jiang,Neal Tai-Shung Chung
  • Publisher : MDPI
  • Release : 09 April 2019
GET THIS BOOKNovel Membrane Technologies for Traditional Industrial Processes

Through reading this book, you will obtain information on: (1) the main problems in air separation and natural gas treatment by membrane separation and how to solve them; (2) processes involving membranes and new membrane materials for the more economical utilization of bio-resources; (3) energy selection and membrane development for more expedient and stable harnessing of the natural osmosis phenomenon; (4) many excellent contributions about catalytic membrane bioreactors; (5) how to fine-tune the arrangement of aquaporins (i.e., proteins identified in biological cells) to achieve

Food Waste Recovery

Food Waste Recovery
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 03 July 2015
GET THIS BOOKFood Waste Recovery

Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference

Dietary Fiber

Dietary Fiber
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 27 June 2019
GET THIS BOOKDietary Fiber

Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food

Green Food Processing Techniques

Green Food Processing Techniques
  • Author : Farid Chemat,Eugene Vorobiev
  • Publisher : Academic Press
  • Release : 26 July 2019
GET THIS BOOKGreen Food Processing Techniques

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus

Dairy Science and Technology, Second Edition

Dairy Science and Technology, Second Edition
  • Author : P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts
  • Publisher : CRC Press
  • Release : 29 September 2005
GET THIS BOOKDairy Science and Technology, Second Edition

Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding