Overview
- Explores emerging membrane technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for recovery of food bioactives
- Provides one of the first examinations of liquid membranes (microemulsions), membrane distillation (MD) and pervaporation (PV), as thermal-driven membrane processes
- Covers separation of metabolites from microalgae and fermentation broths using membrane technologies
Part of the book series: Food Bioactive Ingredients (FBC)
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About this book
This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules. Chapters explore emerging technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for the selective concentration and food ingredients from food by-products, as well as techniques, such as pervaporation, for the selective separation and recovery of aroma compounds. The text provides one of the first examinations of other membrane-based technologies, such as liquid membranes (microemulsions), membrane distillation (MD) and pervaporation (PV), as thermal driven membrane processes. The separation of metabolites from microalgae and fermentation broths using membrane technologies is also covered.
Researchers in food science, pharmaceutics and biotechnology looking to stay up-to-date on bioactive recovery, as well as membranologists exploring new applications for membrane-based technologies, will find this text a useful resource.Similar content being viewed by others
Keywords
Table of contents (13 chapters)
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General Overview of Membrane Separation Technologies for Bioactives
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Membrane Separation of Common Food Bioactive Compounds
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Separation of Biological Metabolites Through Membrane Technologies
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Novel Membrane Processes for the Separation of Bioactive Compounds
Editors and Affiliations
About the editors
Roberto Castro-Muñoz is a doctoral student in the Department of Inorganic Technology at the University of Chemistry and Technology in Prague.
Bibliographic Information
Book Title: Membrane Separation of Food Bioactive Ingredients
Editors: Seid Mahdi Jafari, Roberto Castro-Muñoz
Series Title: Food Bioactive Ingredients
DOI: https://doi.org/10.1007/978-3-030-84643-5
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2021
Hardcover ISBN: 978-3-030-84642-8Published: 08 February 2022
Softcover ISBN: 978-3-030-84645-9Published: 08 February 2023
eBook ISBN: 978-3-030-84643-5Published: 07 February 2022
Series ISSN: 2661-8958
Series E-ISSN: 2661-8966
Edition Number: 1
Number of Pages: X, 479
Number of Illustrations: 19 b/w illustrations, 58 illustrations in colour
Topics: Food Microbiology, Food Science