Separation of Functional Molecules in Food by Membrane Technology

Erscheinungsjahr 2018
ISBN: 978-0-12-815056-6
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 432 Seiten, Format (B × H): 154 mm x 228 mm, Gewicht: 584 g

Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from the meat science, food technology and engineering industries.

Zielgruppe

<p>food technologists, Food and pharmaceutical industries, food agricultural, chemical and environmental engineers, professionals working in the food industry, Food engineers who work in the food industry and are seeking to develop new products, new applications or improve their by-products management</p>

Autoren/Hrsg.

Galanakis, Charis M.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction to Membrane Processes 2. Separation of functional macro- and micro-molecules: from ultrafiltration to the border of nanofiltration 3. Membrane filtration of biosurfactants 4. Membrane technology for purification of enzymatically produced oligosaccharides 5. Pectin removal and clarification of juices 6. Recovery of polyphenols from olive mill wastewater 7. Lignin separation and fractionation by ultrafiltration 8. Membrane separations in dairy industry 9. Current and future applications of nanofiltration in food processing 10. Electrodialysis-Based Separation Technologies in the Food Industry 11. Osmotic driven membrane processes for separation of special food component

Über Autor(innen)

Galanakis, Charis M.
Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.