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Membrane Systems in the Food Production. Volume 2, Membrane Systems in the Food Production ; Volume 2: Wellness Ingredients and Juice Processing / ed. by Alfredo Cassano.
- Format:
- Book
- Series:
- De Gruyter STEM
- De Gruyter STEM ; Volume 2
- Language:
- English
- Physical Description:
- 1 online resource (VI, 256 p.)
- Place of Publication:
- Berlin ; Boston : De Gruyter, [2021]
- Language Note:
- In English.
- Summary:
- 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.
- Contents:
- Frontmatter
- Contents
- Wellness ingredients and functional foods
- Chapter 1. Production of value-added soy protein products by membrane-based operations
- Chapter 2. Concentration and fractionation of biologically active compounds by integrated membrane operations
- Chapter 3. Valorization of food processing streams for obtaining extracts enriched in biologically active compounds
- Chapter 4. Production of innovative food by membrane emulsification associated to other membrane processes
- Chapter 5. Biocatalytic membrane reactors in food processing and ingredients production
- Fruit juice processing
- Chapter 6. Integrated membrane operations in fruit juice processing
- Chapter 7. Integrated membrane operations in citrus processing
- Chapter 8. Integrated membrane processes in pomegranate juice processing
- Index
- Notes:
- Description based on online resource; title from PDF title page (publisher's Web site, viewed 29. Jul 2021)
- ISBN:
- 3-11-071271-7
- OCLC:
- 1263873046
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