Membrane systems in the food production . Volume 1 Dairy, wine, and oil processing / / edited by Alfredo Cassano, Enrico Drioli

• Pubblicazione: Berlin ; ; Boston : , : Walter de Gruyter GmbH, , [2021]; ©2021
• Descrizione fisica: 1 online resource (VI, 300 p.)
• Disciplina: 338.47664
• Soggetto topico: Food industry and trade - Technological innovations
• Persona (resp. second.): CassanoAlfredo; DrioliE
• Nota di contenuto: 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
• 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.
• Titolo autorizzato: Membrane Systems in the Food Production
• ISBN: 3-11-074299-3
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910554487403321
• Lo trovi qui: Univ. Federico II
• Serie: De Gruyter STEM.