Volume 2 Membrane Systems in the Food Production: Volume 2: Wellness Ingredients and Juice Processing

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Volume 2 Membrane Systems in the Food Production

Volume 2: Wellness Ingredients and Juice Processing

Part of the multi-volume work

Membrane Systems in the Food Production

Language: English

Published/Copyright: 2021

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De Gruyter STEM

About this book

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.

Provides a new technological approach using process intensification strategy.

Highlights recent developments through the implementation of membrane operations in integrated systems.

Author / Editor information

Alfredo Cassano and Enrico Drioli, University of Calabria, Rende, Italy.

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Frontmatter
I

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Contents
V

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Wellness ingredients and functional foods
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Chapter 1. Production of value-added soy protein products by membrane-based operations
3
Martin Mondor

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Chapter 2. Concentration and fractionation of biologically active compounds by integrated membrane operations
47
Iren Tsibranska, Magdalena Olkiewicz, Anna Bajek, Oliwia Kowalczyk, Wojciech Pawliszak, Remigiusz Tomczyk and Bartosz Tylkowski

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Chapter 3. Valorization of food processing streams for obtaining extracts enriched in biologically active compounds
77
Carla Brazinha and Joao G. Crespo

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Chapter 4. Production of innovative food by membrane emulsification associated to other membrane processes
97
Catherine Charcosset

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Chapter 5. Biocatalytic membrane reactors in food processing and ingredients production
117
Lidietta Giorno, Rosalinda Mazzei and Emma Piacentini

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Fruit juice processing
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Chapter 6. Integrated membrane operations in fruit juice processing
139
Alfredo Cassano, Carmela Conidi and Enrico Drioli

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Chapter 7. Integrated membrane operations in citrus processing
175
Alfredo Cassano and Bining Jiao

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Chapter 8. Integrated membrane processes in pomegranate juice processing
207
Pelin Onsekizoglu Bagci

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Index
253

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Publishing information

Pages and Images/Illustrations in book

eBook published on:

July 19, 2021

eBook ISBN:

9783110712711

Paperback published on:

July 19, 2021

Paperback ISBN:

9783110712704

Pages and Images/Illustrations in book

Front matter:

6

Main content:

256

Illustrations:

11

Coloured Illustrations:

39

Tables:

15

https://doi.org/10.1515/9783110712711

eBook ISBN: 9783110712711

Paperback ISBN: 9783110712704

Keywords for this book

Lebensmittel; Materialwissenschaft; Membran; Verfahrenstechnik

Audience(s) for this book

Professionals, researchers and students of Chemical and Food Process Engineering, Materials Sciences, Biotechnology.

Safety & product resources

Manufacturer information:: Walter de Gruyter GmbH
Genthiner Straße 13
10785 Berlin; productsafety@degruyterbrill.com

Volume 2 Membrane Systems in the Food Production

Overview

About this book

Author / Editor information

Topics

Table of contents

Frontmatter

Contents

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

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

Bibliographic data