Some Aspects of Clarification of Suspensions by Colloidal Gas Aphrons PDF Download
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Author: Hashim M. A.
Publisher:
ISBN:
Category : Aphrons (Colloidal gas).
Languages : en
Pages : 7
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Book Description
Author: Hashim M. A.
Publisher:
ISBN:
Category : Aphrons (Colloidal gas).
Languages : en
Pages : 7
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Book Description
Author: Syed S. H. Rizvi
Publisher: Elsevier
ISBN: 0857090755
Category : Technology & Engineering
Languages : en
Pages : 696
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Book Description
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
Author: Brian C. Flintoff
Publisher: 1975.
ISBN:
Category : Colloids
Languages : en
Pages : 256
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Book Description
Author:
Publisher:
ISBN:
Category : Biochemical engineering
Languages : en
Pages : 966
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Book Description
Monthly. Classified listing of references to worldwide articles dealing with all aspects of biotechnology. Also includes books and conferences. Each entry gives bibliographic information, institutional address of author(s), and abstract. Author and subject index.
Author:
Publisher:
ISBN:
Category : Chemical abstracts
Languages : en
Pages : 2210
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Book Description
Author: Teresa Cecchi
Publisher: Springer Nature
ISBN: 3030634361
Category : Technology & Engineering
Languages : en
Pages : 427
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Book Description
In the past, food waste has been used to produce biogas and biofuels, fertilizers, and animal feed. Using it as a feedstock for innovative biorefineries is not only an ethical issue but also a smart application of the circular economy. This book explores the zero-waste concept in the thriving biobased sector, proposing technologies and procedures to meet the sustainable development goals. The volume categorizes food waste sources and proposes an impressive number of high value-added compounds (e.g., platform chemicals, enzymes, nutraceuticals, antioxidants, organic acids, phosphate, bioadsorbents, pectin, solvents, and pigments) that can be obtained in a sequential biocascade, via chemical, biochemical, thermal, and physical technologies. The synthesis of bioplastics from food waste, their copolymerization and blending, as well as the production of biocomposites and bionanocomposite with biofillers from food scraps, are presented: eluding the cost of waste disposal, reducing biobased materials price, and avoiding using edible resources as a starting material for biobased items are the main beneficial peculiarities of the process. The Authors illustrate challenging characteristics of new biobased materials, such as their mechanical and physico-chemical features, their biodegradability, compostability, recyclability, chemical compatibility, and barrier properties. The volume also delves into socioeconomic considerations and environmental concerns related to the upcycling of food waste, as well as the safety and life cycle assessment of biobased products. Finally, the authors address how advances in digital technology can make food waste upcycling a negative-cost process and discuss best practices to practically implement the biorefinery concept. Research gaps and needs are suggested, and recommendations for food waste handling and management during this COVID-19 pandemic are provided.
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128225920
Category : Technology & Engineering
Languages : en
Pages : 562
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Book Description
Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry. - Covers food waste management within the food industry by developing recovery strategies - Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products - Explores the different applications of compounds recovered from food processing using three approaches: targeting by-products, targeting ingredients, and targeting bioactive applications
Author:
Publisher:
ISBN:
Category : Chemical engineering
Languages : en
Pages : 832
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Book Description
Author:
Publisher:
ISBN:
Category : Academic libraries
Languages : en
Pages : 538
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Book Description
Author:
Publisher:
ISBN:
Category : Algology
Languages : en
Pages : 882
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Book Description
