Separation  Extraction and Concentration Processes in the Food  Beverage and Nutraceutical Industries Book

Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries


  • Author : Syed S. H. Rizvi
  • Publisher : Elsevier
  • Release Date : 2010-10-28
  • Genre: Technology & Engineering
  • Pages : 694
  • ISBN 10 : 9780857090751
  • Total Read : 66
  • File Size : 8,7 Mb

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Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries Summary:

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 industries Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes

Engineering Properties of Foods Book

Engineering Properties of Foods


  • Author : M.A. Rao
  • Publisher : CRC Press
  • Release Date : 2014-04-22
  • Genre: Technology & Engineering
  • Pages : 812
  • ISBN 10 : 9781466556430
  • Total Read : 65
  • File Size : 10,9 Mb

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Engineering Properties of Foods Summary:

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Admi

Nanotechnology in the Food  Beverage and Nutraceutical Industries Book

Nanotechnology in the Food Beverage and Nutraceutical Industries


  • Author : Qingrong Huang
  • Publisher : Elsevier
  • Release Date : 2012-04-19
  • Genre: Technology & Engineering
  • Pages : 480
  • ISBN 10 : 9780857095657
  • Total Read : 77
  • File Size : 8,8 Mb

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Nanotechnology in the Food Beverage and Nutraceutical Industries Summary:

Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials. With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike

Engineering Aspects of Membrane Separation and Application in Food Processing Book

Engineering Aspects of Membrane Separation and Application in Food Processing


  • Author : Robert W. Field
  • Publisher : CRC Press
  • Release Date : 2017-06-26
  • Genre: Technology & Engineering
  • Pages : 390
  • ISBN 10 : 9781420083644
  • Total Read : 98
  • File Size : 20,5 Mb

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Engineering Aspects of Membrane Separation and Application in Food Processing Summary:

Engineering Aspects of Membrane Separation and Application in Food Processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges. In the food industry, as in many industries, membranes have an environmental advantage over conventional processes that they displace, because they are less energy intensive. The processing at near-ambient conditions also retains flavors and nutritional value. These advantages, together with significant reductions in the cost of membrane modules, augers well for their future not only in the dairy industry but in other parts of the food industry, such as alcohol processing, animal product processing, and fruit and vegetable processing. Chapters address a wide range of membranes separations in the food and beverage industries, and applications are provided that will be of value not only to food engineers but also to process engineers working in other areas. The processing of food is now a highly interdisciplinary science, and anyone concerned with food processing will benefit from reading this book and understanding what membrane processes of the twenty-first century have to offer.

Extrusion Processing Technology Book

Extrusion Processing Technology


  • Author : Jean-Marie Bouvier
  • Publisher : John Wiley & Sons
  • Release Date : 2014-06-23
  • Genre: Technology & Engineering
  • Pages : 536
  • ISBN 10 : 9781444338119
  • Total Read : 97
  • File Size : 8,5 Mb

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Extrusion Processing Technology Summary:

The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical "know how" of operational engineers and technicians. Written by internationally renowned experts with over forty years of experience between them, this valuable reference for food scientists, food engineers, chemical engineers, and students includes coverage of new, greener technologies as well as case studies to illustrate the practical, real-world application of the principles in various settings.

Membrane Technologies Book

Membrane Technologies


  • Author : Katarzyna Staszak
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release Date : 2022-10-03
  • Genre: Technology & Engineering
  • Pages : 212
  • ISBN 10 : 9783110688269
  • Total Read : 84
  • File Size : 18,8 Mb

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Membrane Technologies Summary:

Membrane techniques are an excellent alternative to traditional methods of purification and separation. This book covers issues related to the most recent developments in the field of membrane techniques. The latest scientific research and their potential applications in industrial solutions are described. In addition, currents trends in food & beverages technologies, and biomedicine are discussed. Moreover, the book emphasizes recent advancements in design of membrane systems, used either for separation or creation of mixtures, from the perspective of industry 4.0 and data management.

Emerging and Traditional Technologies for Safe  Healthy and Quality Food Book

Emerging and Traditional Technologies for Safe Healthy and Quality Food


  • Author : Viktor Nedović
  • Publisher : Springer
  • Release Date : 2015-12-16
  • Genre: Technology & Engineering
  • Pages : 478
  • ISBN 10 : 9783319240404
  • Total Read : 68
  • File Size : 20,7 Mb

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Emerging and Traditional Technologies for Safe Healthy and Quality Food Summary:

Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research

Functional Food Ingredients and Nutraceuticals Book

Functional Food Ingredients and Nutraceuticals


  • Author : John Shi
  • Publisher : CRC Press
  • Release Date : 2015-10-28
  • Genre: Technology & Engineering
  • Pages : 659
  • ISBN 10 : 9781482240658
  • Total Read : 71
  • File Size : 12,8 Mb

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Functional Food Ingredients and Nutraceuticals Summary:

The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization technologies that have also been developed to address consumers’ concerns on quality and safety issues. It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and bioavailability, and the preservation of health-promoting bioactive components in functional food products. Containing nine entirely new chapters, the second edition has been enhanced with coverage of recent developments in the different areas of processing technologies. The incorporation of these new emerging technologies strengthens the second edition without compromising the contextual integrity of the original publication. See What’s New in the Second Edition: Theoretical approaches in mass transfer modeling, solubility properties, and simulation in extraction process Innovative nanotechnologies in packaging process and nano-microencapsulation process and technology to protect bioactivity and enhance solubility and bioavailability of health-promoting bioactive components "Green" separation technologies updated with more information in industrial applications Thousands of research papers have been published on the health benefits of bioactive components from natural resources; many books on functional foods are related to chemical properties or medical functions. With only a few books capturing the related processing technologies, the first edition became a valuable tool to help transform results from the lab into industrial applications. Filled with current and sound scientific knowledge of engineering techniques and information on the quality of functional foods, the second