|
|
|
|
|
|
|
|
1. |
Record Nr. |
UNINA9910554256003321 |
|
|
Titolo |
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 |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Berlin ; ; Boston : , : De Gruyter, , [2021] |
|
©2021 |
|
|
|
|
|
|
|
|
|
ISBN |
|
|
|
|
|
|
Descrizione fisica |
|
1 online resource (VI, 256 p.) |
|
|
|
|
|
|
Collana |
|
De Gruyter STEM ; ; Volume 2 |
|
|
|
|
|
|
Soggetti |
|
Technology & Engineering / Engineering (General) |
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Nota di contenuto |
|
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 |
|
|
|
|
|
|
|
|
Sommario/riassunto |
|
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. |
|
|
|
|
|
|
|