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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 |
Pubblicazione: | Berlin ; ; Boston : , : De Gruyter, , [2021] |
©2021 | |
Descrizione fisica: | 1 online resource (VI, 256 p.) |
Soggetto topico: | Technology & Engineering / Engineering (General) |
Persona (resp. second.): | BagciPelin Onsekizoglu |
BajekAnna | |
BrazinhaCarla | |
CassanoAlfredo | |
CharcossetCatherine | |
ConidiCarmela | |
CrespoJoao G. | |
DrioliEnrico | |
GiornoLidietta | |
JiaoBining | |
KowalczykOliwia | |
MazzeiRosalinda | |
MondorMartin | |
OlkiewiczMagdalena | |
PawliszakWojciech | |
PiacentiniEmma | |
TomczykRemigiusz | |
TsibranskaIren | |
TylkowskiBartosz | |
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. |
Titolo autorizzato: | Membrane Systems in the Food Production |
ISBN: | 3-11-071271-7 |
Formato: | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 9910554256003321 |
Lo trovi qui: | Univ. Federico II |
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