Membrane Separation of Food Bioactive Ingredients
Seid Mahdi Jafari · Roberto Castro-Muñoz
févr. 2022 · Springer Nature
E-book
479
Pages
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À propos de cet e-book
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.
À propos de l'auteur
Seid Mahdi Jafari is an Associate Professor in the Department of Food Materials and Process Design Engineering at the University of Agricultural Sciences and Natural Resources in Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, and has edited four books. In November 2015, he was ranked one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.
Roberto Castro-Muñoz is a doctoral student in the Department of Inorganic Technology at the University of Chemistry and Technology in Prague.
Roberto Castro-Muñoz is a doctoral student in the Department of Inorganic Technology at the University of Chemistry and Technology in Prague.
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