Membrane Separation Of Food Bioactive Ingredients

Author : Seid Mahdi Jafari
Publisher : Springer Nature
ISBN 13 : 3030846431
Total Pages : 479 pages
Book Rating : 4.35/5 ( download)

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Download or read book Membrane Separation of Food Bioactive Ingredients written by Seid Mahdi Jafari and published by Springer Nature. This book was released on 2022-03-11 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Seid Mahdi Jafari
Publisher : Springer Nature
ISBN 13 : 3030968855
Total Pages : 610 pages
Book Rating : 4.54/5 ( download)

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Download or read book Retention of Bioactives in Food Processing written by Seid Mahdi Jafari and published by Springer Nature. This book was released on 2022-07-25 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread. This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.

Author : Galanakis Charis
Publisher : Academic Press
ISBN 13 : 0128150572
Total Pages : 432 pages
Book Rating : 4.73/5 ( download)

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Download or read book Separation of Functional Molecules in Food by Membrane Technology written by Galanakis Charis and published by Academic Press. This book was released on 2018-11-14 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author : Robert W. Field
Publisher : CRC Press
ISBN 13 : 1315357216
Total Pages : 383 pages
Book Rating : 4.18/5 ( download)

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Download or read book Engineering Aspects of Membrane Separation and Application in Food Processing written by Robert W. Field and published by CRC Press. This book was released on 2017-06-26 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Kang Hu
Publisher : John Wiley & Sons
ISBN 13 : 1118590082
Total Pages : 296 pages
Book Rating : 4.89/5 ( download)

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Download or read book Membrane Processing for Dairy Ingredient Separation written by Kang Hu and published by John Wiley & Sons. This book was released on 2015-06-01 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing. A comprehensive overview of membrane separation processes, this book explores various applications such as pressure driven processes, electrical field driven processes, and concentration driven processes, for the recovery of various dairy streams and ingredients. The topics covered place emphasis on new applications, including microfiltration, ultrafiltration, reverse osmosis, electrodialysis, and pervaporation. The text also presents in-depth knowledge of the mechanisms of each membrane separation process, as well as membrane types and the equipment used in these processes.Combining their educational backgrounds and substantial industrial experience in dairy ingredients processes, the authors address cutting-edge technologies that have been thoroughly researched and have great potential to be commercialized in the near future. The book will therefore be of interest to dairy industry professionals and will serve as a source of reference material for professors and students in food science and engineering.

Author : Alfredo Cassano
Publisher : Walter de Gruyter GmbH & Co KG
ISBN 13 : 3110712776
Total Pages : 219 pages
Book Rating : 4.73/5 ( download)

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Download or read book Membrane Systems in the Food Production written by Alfredo Cassano and published by Walter de Gruyter GmbH & Co KG. This book was released on 2021-07-19 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact. Volume 1. Dairy, Wine and Oil Processing. Volume 2. Wellness Ingredients and Juice Processing.

Author : M. SELVAMUTHUKUMARAN
Publisher : CRC Press
ISBN 13 : 1000195279
Total Pages : 170 pages
Book Rating : 4.79/5 ( download)

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Download or read book Applications of Membrane Technology for Food Processing Industries written by M. SELVAMUTHUKUMARAN and published by CRC Press. This book was released on 2020-10-14 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a non-thermal processing technique, which can retain enormous bioactive constituents to a greater extent. Being a less energy intensive process, this technique is widely used in several food processing industries such as in the clarification of fruit juices and wine; the concentration of milk; the preparation of whey protein concentrate; and water and waste treatment, among others. Applications of Membrane Technology for Food Processing Industries introduces membrane processing techniques, presenting principles, theory and operational conditions for achieving efficient quality product. It discusses different types of membrane processing techniques viz. reverse osmosis, nanofiltration, ultrafiltration, electro dialysis, microfiltration, pervaporation, including its applications, advantages and disadvantages. Key Features: Deals with the retention of antioxidants by using novel membrane processing techniques Includes the application of membrane processing techniques in whey processing Explains the method for degumming, dewaxing and decolorization of edible crude oils Narrates application of membrane processing techniques in waste water treatment for efficient use Readers, such as professors, scientist, research scholars, students and industrial personnel, will come to know about the current trends in use of membrane processing techniques for its application in several food processing industries. This book can be a ready reference for the food industrial industry for manufacturing of deacidified clarified fruit juices and wine by using integrated membrane technique approach. In a nutshell, this book will benefit food scientist, academicians, students and food industrial persons by providing in-depth knowledge about membrane processing of foods for quality retention and also for efficient consumer acceptability.

Author : Seid Mahdi Jafari
Publisher : Springer Nature
ISBN 13 : 3031281098
Total Pages : 1576 pages
Book Rating : 4.99/5 ( download)

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Download or read book Handbook of Food Bioactive Ingredients written by Seid Mahdi Jafari and published by Springer Nature. This book was released on 2023-10-15 with total page 1576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, immune system decline, brain dysfunction, inflammation and cataracts. Functional foods and medicinal supplements containing encapsulated bioactive materials will be the future of new emerging products in the food and pharma industries. Such products present therapeutical and medicinal properties that can prevent and/or cure specific chronic diseases and disorders. Handbook Of Bioactive Ingredients provides a systematic overview of different food bioactive ingredients describing their chemistry, structure, functionality, safety/toxicity, oral delivery and their applications in functional foods. Detailed chapters will describe various bioactive ingredients including polyphenolic compounds such as phenolic acids, flavonoids and anthocyanins, carotenoids, sterols such as non-oxygenated carotenoids, xanthophylls and phytosterols, bioactive peptides such as marine bioactive peptides, animal bioactive peptides, plant bioactive peptides, microbial bioactive peptides, essential fatty acids like fish and marine oils and plant oils, live organisms like probiotics and yeasts, essential oils and oleoresins like monoterpens, sequiterpens and oleoresins, vitamins and minerals including liposoluble vitamins, hydrosoluble vitamins and trace minerals), and other bioactive compounds including prebiotics, oligosaccharides, dietary fibers and beta-glucan. This book is the first comprehensive collection of scientific evidence form published literature on natural bioactive ingredients.

Author : John Shi
Publisher : CRC Press
ISBN 13 : 1420004077
Total Pages : 452 pages
Book Rating : 4.76/5 ( download)

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Download or read book Functional Food Ingredients and Nutraceuticals written by John Shi and published by CRC Press. This book was released on 2006-08-24 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable composition, they must have ready access to the very lat

Author : Syed S. H. Rizvi
Publisher : Elsevier
ISBN 13 : 0857090755
Total Pages : 694 pages
Book Rating : 4.51/5 ( download)

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Download or read book Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries written by Syed S. H. Rizvi and published by Elsevier. This book was released on 2010-10-28 with total page 694 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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