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Volume 1 Membrane Systems in the Food Production
Volume 1: Dairy, Wine, and Oil Processing
Language:
English
Published/Copyright:
2021
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.
Author / Editor information
Alfredo Cassano and Enrico Drioli, University of Calabria, Rende, Italy.
Topics
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Frontmatter
I -
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Contents
V - Dairy, wine, and sugar processing
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Chapter 1 Integrated membrane and conventional processes applied to milk processing
1 -
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Chapter 2 Integrated membrane operations in whey processing
31 -
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Chapter 3 Integrated membrane processes in winemaking
49 -
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Chapter 4 Membrane-based beverage dealcoholization
69 -
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Chapter 5 Membrane operations in the sugar and brewing industry
95 -
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Chapter 6 Processing of stevioside using membrane-based separation processes
145 -
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Chapter 7 Electrodialysis in integrated processes for food applications
187 - Vegetable oil processing and aroma recovery
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Chapter 8 Processing of vegetable oils by membrane technology
215 -
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Chapter 9 Pervaporation in food processing
271 -
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Index
297
Publishing information
Pages and Images/Illustrations in book
eBook published on:
July 19, 2021
eBook ISBN:
9783110742992
Paperback published on:
July 19, 2021
Paperback ISBN:
9783110742886
Pages and Images/Illustrations in book
Front matter:
6
Main content:
300
Illustrations:
28
Coloured Illustrations:
57
Tables:
37
Audience(s) for this book
Professionals, researchers and students of Chemical and Food Process Engineering, Materials Sciences, Biotechnology.
Safety & product resources
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Manufacturer information:
Walter de Gruyter GmbH
Genthiner Straße 13
10785 Berlin
productsafety@degruyterbrill.com
