Membrane separation of food bioactive ingredients/ Seid Mahdi Jafari, Roberto Castro-Muñoz, editors.
Jafari, Seid Mahdi.; Castro-Muñoz, Roberto.
2021
TP248.25.M46
Available Online

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Title Membrane separation of food bioactive ingredients/ Seid Mahdi Jafari, Roberto Castro-Muñoz, editors.
ISBN 9783030846435 (electronic bk.)
3030846431 (electronic bk.)
9783030846428
3030846423
DOI https://doi.org/10.1007/978-3-030-84643-5
Publication Details Cham : Springer, 2021.
Language English
Description 1 online resource (481 pages)
Item Number 10.1007/978-3-030-84643-5 doi
Call Number TP248.25.M46
Dewey Decimal Classification 660/.28424
Summary 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.
Note Includes index.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed February 24, 2022).
Added Author Jafari, Seid Mahdi.
Castro-Muñoz, Roberto.
Series Food bioactive ingredients.
Available in Other Form Membrane Separation of Food Bioactive Ingredients.
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
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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