@article{1441880,
      recid = {1441880},
      author = {Jafari, Seid Mahdi. and Castro-Muñoz, Roberto.},
      title = {Membrane separation of food bioactive ingredients/},
      publisher = {Springer,},
      address = {Cham :},
      pages = {1 online resource (481 pages)},
      year = {2021},
      note = {Includes index.},
      abstract = {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.},
      url = {http://library.usi.edu/record/1441880},
      doi = {https://doi.org/10.1007/978-3-030-84643-5},
}