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Separation, extraction and concentration processes in the food, beverage and nutraceutical industries / edited by Syed S.H. Rizvi.
- Format:
- Book
- Series:
- Woodhead Publishing in food science, technology, and nutrition ; no. 202.
- Woodhead Publishing series in food science, technology and nutrition, 2042-8049 ; no. 202
- Language:
- English
- Subjects (All):
- Extraction (Chemistry).
- Separation (Technology).
- Drink concentrates.
- Processed foods.
- Physical Description:
- 1 online resource (696 p.)
- Edition:
- 1st ed.
- Place of Publication:
- Oxford ; Philadelphia : Woodhead Pub., 2010.
- Language Note:
- English
- Summary:
- Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also revie
- Contents:
- pt. 1. Developments in food and nutraceutical separation, extraction and concentration techniques
- pt. 2. Separation technologies in the processing of particular foods and nutraceuticals.
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- ISBN:
- 1-61344-370-6
- 0-85709-075-5
- OCLC:
- 867317722
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