Membrane separation of food bioactive ingredients /

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Bibliographic Details
Imprint:Cham : Springer, 2021.
Description:1 online resource (481 p.).
Language:English
Series:Food bioactive ingredients
Food bioactive ingredients.
Subject:
Format: E-Resource Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/13033377
Hidden Bibliographic Details
Other authors / contributors:Jafari, Seid Mahdi.
Castro-Muñoz, Roberto.
ISBN:9783030846435
3030846431
9783030846428
3030846423
Notes:Includes index.
Online resource; title from PDF title page (SpringerLink, viewed February 24, 2022).
Summary:This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules. Chapters explore emerging technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for the selective concentration and food ingredients from food by-products, as well as techniques, such as pervaporation, for the selective separation and recovery of aroma compounds. The text provides one of the first examinations of other membrane-based technologies, such as liquid membranes (microemulsions), membrane distillation (MD) and pervaporation (PV), as thermal driven membrane processes. The separation of metabolites from microalgae and fermentation broths using membrane technologies is also covered. Researchers in food science, pharmaceutics and biotechnology looking to stay up-to-date on bioactive recovery, as well as membranologists exploring new applications for membrane-based technologies, will find this text a useful resource.
Other form:Print version: Jafari, Seid Mahdi Membrane Separation of Food Bioactive Ingredients Cham : Springer International Publishing AG,c2022 9783030846428
Standard no.:10.1007/978-3-030-84643-5