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220303 ||| eng |
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|a 9783030846435
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| 100 |
1 |
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|a Jafari, Seid Mahdi
|e [editor]
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| 245 |
0 |
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|a Membrane Separation of Food Bioactive Ingredients
|h Elektronische Ressource
|c edited by Seid Mahdi Jafari, Roberto Castro-Muñoz
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| 250 |
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|a 1st ed. 2021
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| 260 |
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|a Cham
|b Springer International Publishing
|c 2021, 2021
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| 300 |
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|a X, 479 p. 77 illus., 58 illus. in color
|b online resource
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| 505 |
0 |
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|a 1-Introduction to membrane separation of bioactive compounds; challenges and opportunities -- 2-An overview of food bioactive compounds and their properties -- 3-Purification of phenolic-based molecules from agro-food by-products via pressure-driven membrane processes -- 4-Food bioactive ingredients processing using membrane distillation -- 5-Recovery of high-added value compounds from agro-food products using electrodialysis -- 6-Separation of bioactive peptides and proteins from by-products and co-products through membranes -- 7-Separation of polyphenols and carotenoids using nanofiltration -- 8-Recovery of volatile aroma molecules from agro-food systems by means of pervaporation -- 9-Separation of bioactive compounds from fermentation broths using membranes -- 10-Recovery of high added value compounds from microalgae cultivation using membrane Technology -- 11-Coupling of Membrane Technology with Emerging Technologies for the Recovery of Bioactives -- 12-Ionic-liquid membranes (microemulsions)for the separation of bioactive compounds -- 13-Modelling in membrane separation of bioactives
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| 653 |
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|a Food / Microbiology
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| 653 |
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|a Food Microbiology
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| 653 |
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|a Food Science
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| 653 |
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|a Food science
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| 700 |
1 |
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|a Castro-Muñoz, Roberto
|e [editor]
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b Springer
|a Springer eBooks 2005-
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| 490 |
0 |
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|a Food Bioactive Ingredients
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| 028 |
5 |
0 |
|a 10.1007/978-3-030-84643-5
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| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-3-030-84643-5?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
0 |
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|a 664.001579
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| 520 |
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|a 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, willfind this text a useful resource
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