Membrane Systems in the Food Production
Volume 1: Dairy, Wine, and Oil Processing
1st Edition
Published on 19. July 2021
VI, 300 pages
978-3-11-074299-2 (ISBN)
Description
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.
More details
Other editions
Additional editions
Alfredo Cassano | Enrico Drioli
Membrane Systems in the Food Production
Volume 1: Dairy, Wine, and Oil Processing
E-Book
07/2021
1st Edition
De Gruyter
€124.95
Available for download
Alfredo Cassano | Enrico Drioli
Membrane Systems in the Food Production
Volume 1: Dairy, Wine, and Oil Processing
Book
07/2021
1st Edition
De Gruyter
€124.95
Shipment within 5-7 days
Persons
Alfredo Cassano and Enrico Drioli , University of Calabria, Rende, Italy.
Content
- Intro
- Contents
- Dairy, wine, and sugar processing
- Chapter 1 Integrated membrane and conventional processes applied to milk processing
- Chapter 2 Integrated membrane operations in whey processing
- Chapter 3 Integrated membrane processes in winemaking
- Chapter 4 Membrane-based beverage dealcoholization
- Chapter 5 Membrane operations in the sugar and brewing industry
- Chapter 6 Processing of stevioside using membrane-based separation processes
- Chapter 7 Electrodialysis in integrated processes for food applications
- Vegetable oil processing and aroma recovery
- Chapter 8 Processing of vegetable oils by membrane technology
- Chapter 9 Pervaporation in food processing
- Index
