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

Written By Syed S. H. Rizvi
Separation  Extraction and Concentration Processes in the Food  Beverage and Nutraceutical Industries
  • Publsiher : Elsevier
  • Release : 28 October 2010
  • ISBN : 0857090755
  • Pages : 694 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries written by Syed S. H. Rizvi which was release on 28 October 2010, this book published by Elsevier. Available in PDF, EPUB and Kindle Format. 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

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

Separation  Extraction and Concentration Processes in the Food  Beverage and Nutraceutical Industries
  • Author : Syed S. H. Rizvi
  • Publisher : Elsevier
  • Release Date : 2010-10-28
  • Total pages : 694
  • ISBN : 0857090755
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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 ...

Engineering Properties of Foods

Engineering Properties of Foods
  • Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed
  • Publisher : CRC Press
  • Release Date : 2014-04-22
  • Total pages : 812
  • ISBN : 0857090755
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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 ...

Nanotechnology in the Food Beverage and Nutraceutical Industries

Nanotechnology in the Food  Beverage and Nutraceutical Industries
  • Author : Qingrong Huang
  • Publisher : Elsevier
  • Release Date : 2012-04-19
  • Total pages : 480
  • ISBN : 0857090755
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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 ...

Engineering Aspects of Membrane Separation and Application in Food Processing

Engineering Aspects of Membrane Separation and Application in Food Processing
  • Author : Robert W. Field,Erika Bekassy-Molnar,Frank Lipnizki,Gyula Vatai
  • Publisher : CRC Press
  • Release Date : 2017-06-26
  • Total pages : 376
  • ISBN : 0857090755
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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 ...

Extrusion Processing Technology

Extrusion Processing Technology
  • Author : Jean-Marie Bouvier,Osvaldo H. Campanella
  • Publisher : John Wiley & Sons
  • Release Date : 2014-03-31
  • Total pages : 536
  • ISBN : 0857090755
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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 ...

Functional Food Ingredients and Nutraceuticals

Functional Food Ingredients and Nutraceuticals
  • Author : John Shi
  • Publisher : CRC Press
  • Release Date : 2015-10-28
  • Total pages : 659
  • ISBN : 0857090755
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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 ...

Emerging and Traditional Technologies for Safe Healthy and Quality Food

Emerging and Traditional Technologies for Safe  Healthy and Quality Food
  • Author : Viktor Nedović,Peter Raspor,Jovanka Lević,Vesna Tumbas Šaponjac,Gustavo V. Barbosa-Cánovas
  • Publisher : Springer
  • Release Date : 2015-12-16
  • Total pages : 478
  • ISBN : 0857090755
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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 ...

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
  • Author : Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata︎
  • Publisher : Academic Press
  • Release Date : 2020-12-01
  • Total pages : 370
  • ISBN : 0857090755
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Summary : Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well ...

Advances in Technologies for Producing Food relevant Polyphenols

Advances in Technologies for Producing Food relevant Polyphenols
  • Author : Jose Cuevas Valenzuela,Jose Rodrigo Vergara-Salinas,Jose Ricardo Perez-Correa
  • Publisher : CRC Press
  • Release Date : 2016-09-19
  • Total pages : 335
  • ISBN : 0857090755
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Summary : The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties. This increasing demand is mainly due to the current applications in the food industry where polyphenols are considered essential for human health and nutrition. Advances in Technologies ...

Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG

Trends in Packaging of Food  Beverages and Other Fast Moving Consumer Goods  FMCG
  • Author : Neil Farmer
  • Publisher : Elsevier
  • Release Date : 2013-02-26
  • Total pages : 344
  • ISBN : 0857090755
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Summary : Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (...

Advanced Nanotechnology and Application of Supercritical Fluids

Advanced Nanotechnology and Application of Supercritical Fluids
  • Author : Inamuddin,Abdullah M. Asiri
  • Publisher : Springer Nature
  • Release Date : 2020-07-27
  • Total pages : 245
  • ISBN : 0857090755
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Summary : Globalization and industrialization involve a number of reactions, products, extractions, and separations that require the use of organic solvents. These solvents are responsible for a number of ecological concerns, including atmospheric and land toxicity. Conventional organic solvents are regarded as volatile organic compounds; some are even limited due to their ...

Functional Ingredients from Algae for Foods and Nutraceuticals

Functional Ingredients from Algae for Foods and Nutraceuticals
  • Author : Herminia Dominguez
  • Publisher : Elsevier
  • Release Date : 2013-09-30
  • Total pages : 768
  • ISBN : 0857090755
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Summary : Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, ...

Engineering Aspects of Food Biotechnology

Engineering Aspects of Food Biotechnology
  • Author : Jose A. Teixeira,Antonio A. Vicente
  • Publisher : CRC Press
  • Release Date : 2013-08-29
  • Total pages : 485
  • ISBN : 0857090755
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Summary : Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is ...

Membrane Systems in the Food Production

Membrane Systems in the Food Production
  • Author : Alfredo Cassano,Enrico Drioli
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release Date : 2021-07-19
  • Total pages : 262
  • ISBN : 0857090755
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Summary : 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....

Green Sustainable Processes for Chemical and Environmental Engineering and Science

Green Sustainable Processes for Chemical and Environmental Engineering and Science
  • Author : Abdullah M. Asiri,Inamuddin,Arun M. Isloor
  • Publisher : Unknown
  • Release Date : 2019-10
  • Total pages : 506
  • ISBN : 0857090755
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Summary : Green Sustainable Processes for Chemical and Environmental Engineering and Science: Supercritical Carbon Dioxide as Green Solvent provides an in-depth review on the area of green processes for the industry, focusing on the separation, purification and extraction of medicinal, biological and bioactive compounds utilizing supercritical carbon dioxide as a green solvent ...