Membranes for food applications
Author(s)
Bibliographic Information
Membranes for food applications
（Membrane technology, v. 3）
Wiley-VCH, c2010
Available at / 1 libraries
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University Library for Agricultural and Life Sciences, The University of Tokyo図
431.86:P35:35010580891
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
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 Cross-Flow Membrane Applications in the Food Industry
2 Membrane Processes for Dairy Fractionation
3 Milk and Dairy Effluents Processing: Comparison of Cross-Flow and Dynamic Filtrations
4 Electrodialysis in the Food Industry
5 Membrane Processes in Must and Wine Industries
6 New Applications for Membrane Technologies in Enology
7 Membrane Emulsification for Food Applications
8 Membrane Contactors in Integrated Processes for Fruit-Juice Processing
9 Membrane Bioreactors in Functional Food Ingredients Production
10 Membranes for Food Packaging
by "Nielsen BookData"