Vai al contenuto principale della pagina
Titolo: |
Separation, extraction and concentration processes in the food, beverage and nutraceutical industries [[electronic resource] /] / edited by Syed S.H. Rizvi
![]() |
Pubblicazione: | Oxford ; ; Philadelphia, : Woodhead Pub., 2010 |
Descrizione fisica: | 1 online resource (696 p.) |
Disciplina: | 664.02 |
Soggetto topico: | Extraction (Chemistry) |
Separation (Technology) | |
Drink concentrates | |
Processed foods | |
Soggetto genere / forma: | Electronic books. |
Altri autori: |
RizviSyed S. H
![]() |
Note generali: | Description based upon print version of record. |
Nota di bibliografia: | Includes bibliographical references and index. |
Nota di contenuto: | pt. 1. Developments in food and nutraceutical separation, extraction and concentration techniques -- pt. 2. Separation technologies in the processing of particular foods and nutraceuticals. |
Sommario/riassunto: | 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 |
Titolo autorizzato: | Separation, extraction and concentration processes in the food, beverage and nutraceutical industries ![]() |
ISBN: | 1-61344-370-6 |
0-85709-075-5 | |
Formato: | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 9910464482803321 |
Lo trovi qui: | Univ. Federico II |
Opac: | Controlla la disponibilità qui |