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Membrane systems in the food production. Volume 1, Dairy, wine, and oil processing / edited by Alfredo Cassano, Enrico Drioli.
- Format:
- Book
- Series:
- De Gruyter STEM.
- De Gruyter Stem
- Language:
- English
- Subjects (All):
- Food industry and trade--Technological innovations.
- Food industry and trade.
- Physical Description:
- 1 online resource (VI, 300 p.)
- Place of Publication:
- Berlin ; Boston : Walter de Gruyter GmbH, [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
- Dairy, wine, and sugar processing
- Chapter 1 Integrated membrane and conventional processes applied to milk processing
- Chapter 2 Integrated membrane operations in whey processing
- Chapter 3 Integrated membrane processes in winemaking
- Chapter 4 Membrane-based beverage dealcoholization
- Chapter 5 Membrane operations in the sugar and brewing industry
- Chapter 6 Processing of stevioside using membrane-based separation processes
- Chapter 7 Electrodialysis in integrated processes for food applications
- Vegetable oil processing and aroma recovery
- Chapter 8 Processing of vegetable oils by membrane technology
- Chapter 9 Pervaporation in food processing
- Index
- Notes:
- Description based on print version record.
- ISBN:
- 3-11-074299-3
- OCLC:
- 1262308575
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