Separation of Functional Molecules in Food by Membrane Technology

Häftad, Engelska, 2018

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Beskrivning

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

Produktinformation

Utgivningsdatum:2018-11-19
Mått:152 x 229 x 29 mm
Vikt:630 g
Format:Häftad
Språk:Engelska
Antal sidor:432
Förlag:Elsevier Science
ISBN:9780128150566

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

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, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

Innehållsförteckning

1. Introduction to Membrane Processes2. Separation of functional macro- and micro-molecules: from ultrafiltration to the border of nanofiltration3. Membrane filtration of biosurfactants4. Membrane technology for purification of enzymatically produced oligosaccharides5. Pectin removal and clarification of juices6. Recovery of polyphenols from olive mill wastewater7. Lignin separation and fractionation by ultrafiltration8. Membrane separations in dairy industry9. Current and future applications of nanofiltration in food processing10. Electrodialysis-Based Separation Technologies in the Food Industry 11. Osmotic driven membrane processes for separation of special food component