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Titlebook: Membrane Separation of Food Bioactive Ingredients; Seid Mahdi Jafari,Roberto Castro-Mu?oz Book 2021 The Editor(s) (if applicable) and The

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發(fā)表于 2025-3-21 18:30:41 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書目名稱Membrane Separation of Food Bioactive Ingredients
編輯Seid Mahdi Jafari,Roberto Castro-Mu?oz
視頻videohttp://file.papertrans.cn/631/630396/630396.mp4
概述Explores emerging membrane technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for recovery of food bioactives.Provides one of the first examinations of
叢書名稱Food Bioactive Ingredients
圖書封面Titlebook: Membrane Separation of Food Bioactive Ingredients; Seid Mahdi Jafari,Roberto Castro-Mu?oz Book 2021 The Editor(s) (if applicable) and The
描述.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..
出版日期Book 2021
關(guān)鍵詞membrane technologies; bioactive molecules; aroma compounds; food by-products; fermentation; phenolic-bas
版次1
doihttps://doi.org/10.1007/978-3-030-84643-5
isbn_softcover978-3-030-84645-9
isbn_ebook978-3-030-84643-5Series ISSN 2661-8958 Series E-ISSN 2661-8966
issn_series 2661-8958
copyrightThe Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl
The information of publication is updating

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