Volume 2 Membrane Systems in the Food Production: Volume 2: Wellness Ingredients and Juice Processing

Published by De Gruyter 2021

Volume 2 Membrane Systems in the Food Production

Volume 2: Wellness Ingredients and Juice Processing

Part of the multi-volume work Membrane Systems in the Food Production

In the series De Gruyter STEM

https://doi.org/10.1515/9783110712711

Overview
Contents

About this book

The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact.

Volume 1. Dairy, Wine and Oil Processing.

Volume 2. Wellness Ingredients and Juice Processing.

Provides a new technological approach using process intensification strategy.

Highlights recent developments through the implementation of membrane operations in integrated systems.

Author / Editor information

Alfredo Cassano and Enrico Drioli, University of Calabria, Rende, Italy.

Topics

Frontmatter Publicly Available Download PDF	I
Contents Publicly Available Download PDF	V
Wellness ingredients and functional foods
Chapter 1. Production of value-added soy protein products by membrane-based operations Martin Mondor Requires Authentication Unlicensed Licensed Download PDF	3
Chapter 2. Concentration and fractionation of biologically active compounds by integrated membrane operations Iren Tsibranska, Magdalena Olkiewicz, Anna Bajek, Oliwia Kowalczyk, Wojciech Pawliszak, Remigiusz Tomczyk and Bartosz Tylkowski Requires Authentication Unlicensed Licensed Download PDF	47
Chapter 3. Valorization of food processing streams for obtaining extracts enriched in biologically active compounds Carla Brazinha and Joao G. Crespo Requires Authentication Unlicensed Licensed Download PDF	77
Chapter 4. Production of innovative food by membrane emulsification associated to other membrane processes Catherine Charcosset Requires Authentication Unlicensed Licensed Download PDF	97
Chapter 5. Biocatalytic membrane reactors in food processing and ingredients production Lidietta Giorno, Rosalinda Mazzei and Emma Piacentini Requires Authentication Unlicensed Licensed Download PDF	117
Fruit juice processing
Chapter 6. Integrated membrane operations in fruit juice processing Alfredo Cassano, Carmela Conidi and Enrico Drioli Requires Authentication Unlicensed Licensed Download PDF	139
Chapter 7. Integrated membrane operations in citrus processing Alfredo Cassano and Bining Jiao Requires Authentication Unlicensed Licensed Download PDF	175
Chapter 8. Integrated membrane processes in pomegranate juice processing Pelin Onsekizoglu Bagci Requires Authentication Unlicensed Licensed Download PDF	207
Index Requires Authentication Unlicensed Licensed Download PDF	253

(Deutsch)

Language: English
Publisher: De Gruyter
Audience: Professionals, researchers and students of Chemical and Food Process Engineering, Materials Sciences, Biotechnology.
Pages
- Front matter: 6
- Main content: 256
Illustrations
- Illustrations: 11
- Coloured Illustrations: 39
- Tables: 15
Keywords: Lebensmittel; Materialwissenschaft; Membran; Verfahrenstechnik

eBook

Published: July 19, 2021
ISBN: 9783110712711

Paperback

Published: July 19, 2021
ISBN: 9783110712704