Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition)

front-matter.pdf......Page 1
1.pdf......Page 29
2.pdf......Page 65
3.pdf......Page 97
4.pdf......Page 135
5.pdf......Page 174
6.pdf......Page 206
7.pdf......Page 228
8.pdf......Page 245
9.pdf......Page 270
10.pdf......Page 310
11.pdf......Page 341
12.pdf......Page 365
13.pdf......Page 405
14.pdf......Page 420
15.pdf......Page 454
16.pdf......Page 474
17.pdf......Page 507
18.pdf......Page 530
19.pdf......Page 619
20.pdf......Page 643
Separation, extraction and concentration processes in the food, beverage and nutraceutical industries......Page 671
Separation, extraction and concentration processes in the food, beverage and nutraceutical industries......Page 673
Contents......Page 675
Contributor contact details......Page 683
Woodhead Publishing Series in Food Science, Technology and Nutrition......Page 687
Preface......Page 697
Developments in food and nutraceutical separation, extraction and concentration techniques......Page 699
1.1 Introduction......Page 701
1.2 Thermodynamic fundamentals......Page 706
1.3 Cycle processes for extraction using supercritical fluids......Page 719
1.4 Extraction of solids using SCF......Page 724
1.5 Extraction of liquids using SCF......Page 728
1.6 Conclusion......Page 730
1.7 References......Page 734
2.1 Introduction......Page 737
2.2 Instrumentation and principles of pressurized fluid extraction......Page 739
2.3 Applications of pressurized fluid extraction......Page 754
2.4 Future trends......Page 757
2.5 Sources of further information and advice......Page 759
2.6 Conclusions......Page 761
2.7 References......Page 762
3.1 Introduction......Page 769
3.2 Pulsed electric field-assisted extractions in the food industry......Page 770
3.3 Ohmic heating-assisted extractions in the food industry......Page 781
3.4 Extraction assisted by high-voltage electrical discharges and applications in the food industry......Page 784
3.5 Ultrasound-assisted extraction (UAE) in the food industry......Page 788
3.6 Microwave-assisted extraction (MAE) in the food industry......Page 794
3.7 Combination of physical treatments for extraction in the food industry......Page 798
3.8 References......Page 800
4.1 Introduction......Page 807
4.2 Basic principles of process chromatography......Page 811
4.3 Applications of process chromatography in the food, beverage and nutraceutical industries......Page 816
4.4 Recent developments in process chromatography......Page 826
4.6 Future trends......Page 833
4.9 List of abbreviations......Page 835
4.10 References......Page 836
5.1 Introduction......Page 846
5.2 Molecular imprinted polymers and applications in the nutraceutical industry......Page 847
5.3 Organic monoliths and applications in the nutraceutical industry......Page 851
5.4 Stimuli-responsive resins and applications in the nutraceutical industry......Page 857
5.5 Mesoporous molecular sieves and applications in the nutraceutical industry......Page 861
5.6 Peptide affinity ligands and phage display methodology and applications in the nutraceutical industry......Page 864
5.7 Membrane adsorbers, membrane chromatography and applications in the nutraceutical industry......Page 867
5.8 Conclusions and sources of further information and advice......Page 870
5.9 References......Page 871
6.1 Introduction......Page 878
6.2 Theoretical fundamentals of membrane separation......Page 879
6.3 Membrane technology in the dairy industry......Page 880
6.4 Membrane technology in the fruit juice industry......Page 883
6.5 Membrane technology for treatment of wastewater in the food industry......Page 888
6.6 New applications of membrane technology for the food industry: concentration and fractionation of saccharides......Page 889
6.7 Future trends......Page 893
6.8 References......Page 895
7.1 Introduction......Page 900
7.2 Principles of electrodialytic phenomena and associated membrane technologies......Page 901
7.3 Applications of electrodialytic phenomena and associated membrane technologies......Page 902
7.4 Future trends......Page 911
7.5 References......Page 912
8.1 Introduction......Page 917
8.2 Principles of pervaporation......Page 918
8.3 Transport mechanism in pervaporation for the recovery of aroma compounds......Page 919
8.4 Selection of membranes for pervaporation in the recovery of aroma compounds......Page 925
8.5 Recovery of aroma compounds by pervaporation and applications in the food and beverage industries......Page 928
8.6 Sources of further information and future trends......Page 937
8.7 References......Page 938
9.1 Introduction......Page 942
9.2 Conventional technologies in the food and beverage industries......Page 943
9.3 Direct osmosis and applications in the food and beverage industries......Page 946
9.4 Membrane contactors and applications in the food and beverage industries......Page 948
9.6 Nomenclature......Page 974
9.7 References......Page 976
10.1 Introduction......Page 982
10.2 Colloidal gas aphrons (CGA) properties......Page 983
10.3 Applications of CGA in the recovery of value-added food products......Page 991
10.4 Feasibility of industrial application of CGA......Page 1005
10.5 Future trends......Page 1006
10.6 Sources of further information and advice......Page 1007
10.7 References......Page 1008
11.1 Introduction......Page 1012
11.2 Membrane bioreactors for the production of food ingredients......Page 1013
11.3 Applications of membrane bioreactors in food industries......Page 1020
11.5 References......Page 1029
Separation technologies in the processing of particular foods and nutraceuticals......Page 1037
12.1 Introduction......Page 1039
12.2 The dairy industry and composition of dairy products......Page 1041
12.3 Pretreatment of milk using separation techniques......Page 1045
12.4 Standardization and concentration of milk proteins in the dairy industry......Page 1049
12.5 Isolation of whole casein in the dairy industry......Page 1052
12.6 Separation techniques applied to whey and derivatives in the production of cheese......Page 1055
12.7 Fractionation of individual proteins and peptides in the dairy industry......Page 1058
12.8 Treatment of effluents and technical fluids in the dairy industry......Page 1064
12.9 Conclusions and future trends in the dairy industry......Page 1066
12.10 The egg products industry and composition of egg products......Page 1067
12.11 Concentration and stabilization of egg white and whole egg......Page 1068
12.12 Industrial extraction of egg-white proteins......Page 1069
12.13 Industrial extraction of yolk components......Page 1072
12.14 Conclusions and future trends in the egg-processing industry......Page 1073
12.15 Sources of further information and advice......Page 1074
12.16 References......Page 1075
13.1 Introduction......Page 1079
13.2 Characteristics of foods/fluids in the fruit juice product sector......Page 1080
13.3 Designing separation processes to optimize product quality in the fruit juice product sector......Page 1081
13.4 Production of fruit juice concentrate......Page 1084
13.5 References......Page 1092
14.1 Introduction......Page 1094
14.2 Preparation for oilseed processing......Page 1095
14.3 Extrusion preparation for oilseed processing......Page 1097
14.4 Mechanical pressing of oilseeds......Page 1101
14.5 Percolation solvent extraction in oilseed processing......Page 1113
14.6 Solvent recovery in oilseed processing......Page 1120
14.7 Obtaining oil from fruit pulps......Page 1122
14.8 Future trends......Page 1123
14.9 Sources of further information and advice......Page 1125
14.10 References......Page 1126
15.1 Introduction......Page 1128
15.2 Characteristics of brewery products......Page 1129
15.3 Selection of technology and raw materials appropriate to brewery products......Page 1130
15.4 Wort production in the brewhouse......Page 1131
15.5 Whirlpools and applications in brewing......Page 1132
15.6 Yeast flocculation and applications in brewing......Page 1133
15.7 Beer fining agents......Page 1134
15.8 Filter aid filtration and applications in brewing......Page 1135
15.9 Regenerable and reusable filter aids and applications in brewing......Page 1139
15.10 Bulk beer filtration by membranes......Page 1141
15.12 Dissolved gas control by membrane technology......Page 1144
15.13 Future trends......Page 1145
15.14 References......Page 1146
16.1 Introduction......Page 1148
16.2 Components of acidic whey protein......Page 1149
16.3 Purification technologies for acidic whey proteins......Page 1152
16.4 Basic proteins in the dairy nutraceutical industry......Page 1160
16.5 Purification technologies for basic whey proteins in the dairy nutraceutical industry......Page 1161
16.6 Immunoglobulins in the dairy nutraceutical industry......Page 1168
16.7 Purification technologies for immunoglobulins in the dairy nutraceutical industry......Page 1169
16.8 Future trends......Page 1171
16.9 References......Page 1172
17.1 Introduction......Page 1181
17.2 Urea adduction in the concentration and purification of omega-3 fatty acids......Page 1182
17.3 Chromatographic methods for the concentration and purification of omega-3 fatty acids......Page 1184
17.4 Low-temperature fractional crystallization for the concentration and purification of omega-3 fatty acids......Page 1186
17.5 Supercritical-fluid extraction for the concentration and purification of omega-3 fatty acids......Page 1188
17.6 Distillation methods for the concentration and purification of omega-3 fatty acids......Page 1190
17.7 Enzymatic methods for the concentration and purification of omega-3 fatty acids......Page 1193
17.8	Integrated methods for the concentration and purification of omega-3 fatty acids......Page 1196
17.9 Conclusions......Page 1199
17.10 References......Page 1200
18.1 Introduction......Page 1204
18.2 Antioxidant activity in food systems......Page 1205
18.3 Natural compounds with antioxidant activity and major sources......Page 1209
18.4 Biological activities of natural antioxidants......Page 1219
18.5 Extraction of natural antioxidants from plant foods and residues......Page 1224
18.6 Integration of extraction processes and purification......Page 1254
18.8 Sources of further information and advice......Page 1265
18.10 References......Page 1266
19.1 Introduction......Page 1293
19.2 Composition and physicochemical characteristics of egg proteins and applications in the nutraceutical industry......Page 1295
19.3 Biological activities of egg proteins and peptides and applications in the nutraceutical industry......Page 1299
19.4 Available technologies for the fractionation of egg proteins and peptides, and applications in the nutraceutical industry......Page 1303
19.5 Conclusion and perspectives......Page 1310
19.6 References......Page 1311
20.1 Introduction......Page 1317
20.2 Supercritical-fluid extraction (SFE) of lycopene......Page 1320
20.3 Factors affecting lycopene yield......Page 1321
20.4 Effects of pressure and temperature on the antioxidant activity of lycopene......Page 1326
20.5 Effect of co-solvent and modifiers in lycopene extraction......Page 1329
20.6 Solubility of lycopene in supercritical fluids......Page 1332
20.7 Conclusion and future trends......Page 1337
20.8 References......Page 1338
Index......Page 1345
Separation-Rizvi-Color......Page 0