Anmerkungen:
In English
Mode of access: Internet via World Wide Web
Beschreibung:
Frontmatter -- Contents -- Wellness ingredients and functional foods -- 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 -- Fruit juice processing -- 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
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