Separation of Functional Molecules in Food by Membrane Technology

Highlights membrane techniques and applications for the separation of food components in bioresources

Charis M. Galanakis (Edited by)

9780128150566

Paperback, published 19 November 2018

432 pages
22.9 x 15.1 x 2.7 cm, 0.63 kg

Approx.414 pages

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

Subject Areas: Food & beverage technology [TDCT]