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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
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.

More books from Elsevier Science

Cover of the book Debugging by Thinking by
Cover of the book The Indian Nitrogen Assessment by
Cover of the book Attention by
Cover of the book The Laboratory Rat by
Cover of the book Mathematical Modeling in Experimental Nutrition: Vitamins, Proteins, Methods by
Cover of the book Injectable Biomaterials by
Cover of the book Design for Manufacturing by
Cover of the book Practical Ship Hydrodynamics by
Cover of the book International Review of Cell and Molecular Biology by
Cover of the book Chromatin Signaling and Diseases by
Cover of the book Multi-Tier Application Programming with PHP by
Cover of the book Sorting and Recycling Endosomes by
Cover of the book Modern Chemical Enhanced Oil Recovery by
Cover of the book Modern Batteries by
Cover of the book The Value of BCG and TNF in Autoimmunity by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy