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

Applications of Membrane Technology for Food Processing Industries

Applications of Membrane Technology for Food Processing Industries
  • Author : M. SELVAMUTHUKUMARAN
  • Publisher : CRC Press
  • Release : 14 October 2020
GET THIS BOOKApplications of Membrane Technology for Food Processing Industries

Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a non-thermal processing technique, which can retain enormous bioactive constituents to a greater extent. Being a less energy intensive process, this technique is widely used in several food processing industries such as in the clarification of fruit juices and wine; the concentration of milk; the preparation of whey protein concentrate; and water

Food Processing

Food Processing
  • Author : Kshirod Kumar Dash,Sourav Chakraborty
  • Publisher : CRC Press
  • Release : 28 June 2021
GET THIS BOOKFood Processing

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into

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.

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

Technological Approaches for Novel Applications in Dairy Processing

Technological Approaches for Novel Applications in Dairy Processing
  • Author : Nurcan Koca
  • Publisher : BoD – Books on Demand
  • Release : 20 June 2018
GET THIS BOOKTechnological Approaches for Novel Applications in Dairy Processing

Technological innovations, customer expectations, and economical situations have been forcing the dairy industry to adapt to changes in technologies and products. The goal of this book is to present some new approaches on dairy processing. It will provide several applications on the use of some novel technologies in various dairy products, the improvement of functionalities and quality systems of dairy products, and the advances in dairy wastewater treatment. The book will be useful for both practicing professionals and researchers in

Comprehensive Membrane Science and Engineering

Comprehensive Membrane Science and Engineering
  • Author : Enrico Drioli,Lidietta Giorno
  • Publisher : Newnes
  • Release : 09 July 2010
GET THIS BOOKComprehensive Membrane Science and Engineering

This multivolume work covers all aspects of membrane science and technology - from basic phenomena to the most advanced applications and future perspectives. Modern membrane engineering is critical to the development of process-intensification strategies and to the stimulation of industrial growth. The work presents researchers and industrial managers with an indispensable tool toward achieving these aims. Covers membrane science theory and economics, as well as applications ranging from chemical purification and natural gas enrichment to potable water Includes contributions and

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

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
  • Author : Charis Galanakis
  • Publisher : Academic Press
  • Release : 19 July 2019
GET THIS BOOKThe Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products,

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

Separation Technologies for the Industries of the Future

Separation Technologies for the Industries of the Future
  • Author : National Research Council,Division on Engineering and Physical Sciences,National Materials Advisory Board,Commission on Engineering and Technical Systems,Committee on Industrial Technology Assessments,Panel on Separation Technology for Industrial Reuse and Recycling
  • Publisher : National Academies Press
  • Release : 08 February 1999
GET THIS BOOKSeparation Technologies for the Industries of the Future

Separation processesâ€"or processes that use physical, chemical, or electrical forces to isolate or concentrate selected constituents of a mixtureâ€"are essential to the chemical, petroleum refining, and materials processing industries. In this volume, an expert panel reviews the separation process needs of seven industries and identifies technologies that hold promise for meeting these needs, as well as key technologies that could enable separations. In addition, the book recommends criteria for the selection of separations research projects for the Department

Graphene-based Membranes for Mass Transport Applications

Graphene-based Membranes for Mass Transport Applications
  • Author : Pengzhan Sun,Hongwei Zhu
  • Publisher : Royal Society of Chemistry
  • Release : 21 September 2018
GET THIS BOOKGraphene-based Membranes for Mass Transport Applications

There is great interest in the novel mass-transport properties of graphene-based membrane materials, especially for environmental applications such as wastewater treatment and reuse, gas separation and water desalination. Graphene-based Membranes for Mass Transport Applicationsis a comprehensive overview of the research in this area. Starting with current state-of-the-art membrane-based filtration and separation technologies, the book then explores the structure, composition and general properties of graphene-based membranes including nanoporous graphene and graphene oxide followed by the selective mass transport properties of the

Nanoemulsions

Nanoemulsions
  • Author : Seid Mahdi Jafari,D. Julian McClements
  • 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

Lipids and Edible Oils

Lipids and Edible Oils
  • Author : Charis Galanakis
  • Publisher : Academic Press
  • Release : 02 September 2019
GET THIS BOOKLipids and Edible Oils

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and

Emerging Technologies for Food Processing

Emerging Technologies for Food Processing
  • Author : Da-Wen Sun
  • Publisher : Elsevier
  • Release : 14 August 2014
GET THIS BOOKEmerging Technologies for Food Processing

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive