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Separation, extraction and concentration processes in the food, beverage and nutraceutical industries /
Separation, extraction and concentration processes are essential for the preparation of ingredients and quality optimization of common foods and beverages. There's an increasing interest in their use for the production of nutraceuticals and the recovery of co-products from food processing waste...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Publishing Ltd,
2010.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
202. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Part 1 Developments in food and nutraceutical separation, extraction and concentration techniques: Supercritical fluid extraction-- Pressurized fluid extraction-- Physically assisted extractions-- Advances in process chromatography-- Novel adsorbents and approaches for nutraceutical separation-- Effective application of membrane technologies-- Electrodialytic phenomena and associated electromembrane technologies-- Pervaporation for the recovery of aroma compounds-- Membrane-based concentration in the food and beverage industries-- Separation of value-added bioproducts by colloidal gas aphrons (CGA) flotation-- Membrane bioreactors and the production of food ingredients. Part 2 Separation technologies in the processing of particular foods and nutraceuticals: Dairy and egg processing-- Fruit juices-- Oilseed processing-- Brewing-- Purification of dairy nutraceuticals-- Concentration and purification of omega-3 fatty acids-- Extraction of natural antioxidants from plants-- Egg proteins and peptides for nutraceutical applications-- Supercritical-fluid extraction of lycopene from tomatoes.