Separation of Functional Molecules in Food by Membrane Technology

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

Download or Read online Separation of Functional Molecules in Food by Membrane Technology full in PDF, ePub and kindle. this book written by Galanakis Charis and published by Academic Press which was released on 14 November 2018 with total page 432 pages. We cannot guarantee that Separation of Functional Molecules in Food by Membrane Technology book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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

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 BOOK 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

Food Processing

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  • Publisher : CRC Press
  • Release : 28 June 2021
GET THIS BOOK Food 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

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  • Author : Ahmad Fauzi Ismail,Wan Norharyati Wan Salleh,Norhaniza Yusof
  • Publisher : Elsevier
  • Release : 14 May 2020
GET THIS BOOK Synthetic Polymeric Membranes for Advanced Water Treatment Gas Separation and Energy Sustainability

Synthetic Polymeric Membranes for Advanced Water Treatment, Gas Separation, and Energy Sustainability is a cutting-edge guide that focuses on advanced water treatment applications, covering oily wastewater treatment, desalination, removal of dyes and pigments, photodegradation of organic hazardous materials, heavy metal removal, removal and recovery of nutrients, and volatile organic compounds. Other sections examine the area of gas separation, including acidic gas removal, oxygen enrichment, gas and vapor separation, hydrogen separation, and gas sensing. Final sections cover applications for sustainable energy

Applications of Membrane Technology for Food Processing Industries

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  • Author : M. SELVAMUTHUKUMARAN
  • Publisher : CRC Press
  • Release : 14 October 2020
GET THIS BOOK Applications 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

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  • Publisher : Academic Press
  • Release : 22 January 2020
GET THIS BOOK The Interaction of Food Industry and Environment

The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and

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  • Publisher : Academic Press
  • Release : 17 June 2020
GET THIS BOOK Handbook of Food Nanotechnology

Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics

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  • Publisher : BoD – Books on Demand
  • Release : 26 February 2020
GET THIS BOOK Food Preservation and Waste Exploitation

One of the biggest challenges facing the food industry and society is the reduction of food waste. Annually, all over the world, millions of tons of agro-food waste are produced, and their efficient management and valorization represents one of the main objectives of EU actions towards sustainable development. The book compiles information on the possibilities of the recovery of valuable compounds from food waste and their valorization in different food and non-food applications, as well as new preservation methods for

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  • Publisher : Springer Nature
  • Release : 23 September 2020
GET THIS BOOK Bioprocess Engineering for Bioremediation

This volume provides an overview of recent trends in bioremediation techniques. Gathering contributions by a multi-disciplinary team of authors, it reviews the available methodologies for the remediation of various types of waste, e.g. e-waste, wastewater, municipal solid waste and algal blooms. Bioprocessing techniques are not only used for environmental cleanup but also for the production of valuable added products from waste biomass. Accordingly, this book provides the reader with an update on current valorization techniques for biofuels, algal biorefineries,

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  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 08 June 2019
GET THIS BOOK Food 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

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  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 14 September 2019
GET THIS BOOK Valorization of Fruit Processing By products

Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus,

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  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 29 August 2019
GET THIS BOOK Trends in Non alcoholic Beverages

Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource

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  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 01 June 2019
GET THIS BOOK Saving Food

Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains,

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  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 04 August 2019
GET THIS BOOK Nutraceuticals and Natural Product Pharmaceuticals

Nutraceuticals and Natural Product Pharmaceuticals analyzes the nutraceutical and pharmaceutical research published over the last decade, paying particular attention to applications and recovery effects. The book emphasizes the great need for both nutritionists and pharmacologists to understand how these drugs can benefit human health. Topics explore innovative sources, bioavailability, pharmacokinetics, translating novel pathways and mechanisms of action into their clinical use, personalized nutrition and natural product medicine, the convergence between nutraceuticals and western medicine, interactions between drugs, nutrients, the microbiome