Separation of Functional Molecules in Food by Membrane Technology

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Separation of Functional Molecules in Food by Membrane Technology by , Elsevier Science
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Author: ISBN: 9780128150573
Publisher: Elsevier Science Publication: November 14, 2018
Imprint: Academic Press Language: English
Author:
ISBN: 9780128150573
Publisher: Elsevier Science
Publication: November 14, 2018
Imprint: Academic Press
Language: English

Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from the meat science, food technology and engineering industries.

  • Covers the 13 most relevant topics of functional macro and micro molecules separation using membrane technology in the food industry
  • Brings the most recent advances in the field of membrane processing
  • Presents the sustainability principles of the food industry and the modern bioeconomy frame of our times
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from the meat science, food technology and engineering industries.

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