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[null,null,"Titolo",null,"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"]
[null,null,"Pubbl/distr/stampa",null,"Berlin ; ; Boston : , : De Gruyter, , [2021]"]
[{"$nulls":4},"©2021"]
[null,null,"ISBN",null,"3-11-071271-7"]
[null,null,"Descrizione fisica",null,"1 online resource (VI, 256 p.)"]
[null,null,"Collana",null,"De Gruyter STEM ; ; Volume 2"]
[null,null,"Soggetti",null,"Technology & Engineering / Engineering (General)"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"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"]
[null,null,null,"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."]