Separation, extraction and concentration processes in the food, beverage and nutraceutical industries

Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioacti...

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Bibliographic Details
Other Authors: Rizvi, S. S. H., 1948-
Format: eBook
Language: English
Published: Oxford : Woodhead Pub., 2010.
Series: Woodhead Publishing in food science, technology, and nutrition ; no. 202.
Subjects:
Food industry and trade > Technological innovations.
elektronické knihy
electronic books
ISBN: 9780857090751
9781613443705
9781845696450
Physical Description: 1 online zdroj (xxviii, 645 p.) : ill. (some col.)

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020 |a 9781845696450  |q (ebook) 
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245 0 0 |a Separation, extraction and concentration processes in the food, beverage and nutraceutical industries  |h [elektronický zdroj] /  |c edited by Syed S.H. Rizvi. 
260 |a Oxford :  |b Woodhead Pub.,  |c 2010. 
300 |a 1 online zdroj (xxviii, 645 p.) :  |b ill. (some col.) 
490 1 |a Woodhead Publishing series in food science, technology, and nutrition,  |x 2042-8057 ;  |v no. 202 
504 |a Includes bibliographical references and index. 
520 |a Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality. With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industriesReviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extractionExplores the characteristics of different foods and fluids and how food constituents are affected by separation processes. 
505 0 |a pt. 1. Developments in food and nutraceutical separation, extraction and concentration techniques -- pt. 2. Separation technologies in the processing of particular foods and nutraceuticals. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Food industry and trade  |x Technological innovations. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Rizvi, S. S. H.,  |d 1948- 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v no. 202. 
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999 |c 79476  |d 79476 
993 |x NEPOSILAT  |y EIZ 

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