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Title Separation, extraction and concentration processes in the food, beverage and nutraceutical industries / edited by Syed S.H. Rizvi.

Publication Info. Oxford : Woodhead Pub., 2010.

Item Status

Description 1 online resource (xxviii, 645 pages) : illustrations (some color).
Physical Medium polychrome
Description text file
Series Woodhead Publishing series in food science, technology, and nutrition, 2042-8057 ; no. 202
Woodhead Publishing in food science, technology, and nutrition ; no. 202.
Bibliography Includes bibliographical references and index.
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 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.
Contents pt. 1. Developments in food and nutraceutical separation, extraction and concentration techniques -- pt. 2. Separation technologies in the processing of particular foods and nutraceuticals.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food industry and trade -- Technological innovations.
Food industry and trade -- Technological innovations.
Food industry and trade.
Genre/Form Electronic books.
Added Author Rizvi, S. S. H., 1948-
ISBN 0857090755 (electronic book)
9780857090751 (electronic book)
1613443706 (electronic book)
9781613443705 (electronic book)
184569645X (electronic book)
9781845696450 (electronic book)