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Record Nr. |
UNINA9910789327903321 |
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Titolo |
Separation, extraction and concentration processes in the food, beverage and nutraceutical industries [[electronic resource] /] / edited by Syed S.H. Rizvi |
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Pubbl/distr/stampa |
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Oxford ; ; Philadelphia, : Woodhead Pub., 2010 |
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ISBN |
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1-61344-370-6 |
0-85709-075-5 |
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Descrizione fisica |
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1 online resource (696 p.) |
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Collana |
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Woodhead Publishing series in food science, technology and nutrition, , 2042-8049 ; ; no. 202 |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Extraction (Chemistry) |
Separation (Technology) |
Drink concentrates |
Processed foods |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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pt. 1. Developments in food and nutraceutical separation, extraction and concentration techniques -- pt. 2. Separation technologies in the processing of particular foods and nutraceuticals. |
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Sommario/riassunto |
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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 |
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