Separation of Functional Molecules in Food by Membrane Technology

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 industryBrings the most recent advances in the field of membrane processingPresents the sustainability principles of the food industry and the modern bioeconomy frame of our times

1. Introduction to Membrane Processes 2. Separation of functional macro- and micro-molecules: from ultrafiltration to the border of nanofiltration 3. Membrane filtration of biosurfactants 4. Membrane technology for purification of enzymatically produced oligosaccharides 5. Pectin removal and clarification of juices 6. Recovery of polyphenols from olive mill wastewater 7. Lignin separation and fractionation by ultrafiltration 8. Membrane separations in dairy industry 9. Current and future applications of nanofiltration in food processing 10. Electrodialysis-Based Separation Technologies in the Food Industry 11. Osmotic driven membrane processes for separation of special food component