Membrane Technology: Membranes for Food Applications, Volume 3

Membrane Technology: Membranes for Food Applications, Volume 3

Editor(s): Klaus-Viktor Peinemann, Suzana Pereira Nunes, Lidietta Giorno

Published Online: 26 NOV 2010 03:34PM EST

Print ISBN: 9783527314829

Online ISBN: 9783527631384

DOI: 10.1002/9783527631384

About this Book

Edited by an internationally recognized leader in the field, this third volume in the series represents the complete reference to membrane processes in the food industry. The handbook adopts a highly practical approach to this hot topic, combining the hands-on experience of the expert authors involved. They provide chapters devoted to such varied applications as dairy fractionation, electrodialysis, pressure-driven membrane processes in alcoholic beverages, membrane emulsification, contactors and bioreactors, as well as membranes for food packaging.

Table of contents

    1. You have free access to this content
    2. Chapter 2

      Membrane Processes for Dairy Fractionation (pages 25–43)

      Karin Schroën, Anna M.C. van Dinther, Solomon Bogale, Martijntje Vollebregt, Gerben Brans and Remko M. Boom

    3. Chapter 7

      Membrane Emulsification for Food Applications (pages 129–166)

      Henelyta S. Ribeiro, Jo J. M. Janssen, Isao Kobayashi and Mitsutoshi Nakajima

    4. Chapter 9

      Membrane Bioreactors in Functional Food Ingredients Production (pages 201–222)

      Rosalinda Mazzei, Sudip Chakraborty, Enrico Drioli and Prof. Lidietta Giorno

    5. Chapter 10

      Membranes for Food Packaging (pages 223–240)

      Alberto Figoli, Erika Mascheroni, Sara Limbo and Enrico Drioli

    6. You have free access to this content

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