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008			220207s2021 sz | s |||| 0|eng d
020			_a9783030846435
024	7		_a10.1007/978-3-030-84643-5 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQR115 _b2021 EB
245	1	0	_aMembrane Separation of Food Bioactive Ingredients _cedited by Seid Mahdi Jafari, Roberto Castro-Muñoz.
250			_aFirst edition 2021
264		1	_aCham _bSpringer International Publishing _c2021
300			_a1 recurso en línea (X, 479 páginas) _b77 ilustraciones, 58 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aarchivo de texto _bPDF
490	0		_aFood Bioactive Ingredients _x2661-8966
505	0		_a1-Introduction to membrane separation of bioactive compounds; challenges and opportunities -- 2-An overview of food bioactive compounds and their properties -- 3-Purification of phenolic-based molecules from agro-food by-products via pressure-driven membrane processes -- 4-Food bioactive ingredients processing using membrane distillation -- 5-Recovery of high-added value compounds from agro-food products using electrodialysis -- 6-Separation of bioactive peptides and proteins from by-products and co-products through membranes -- 7-Separation of polyphenols and carotenoids using nanofiltration -- 8-Recovery of volatile aroma molecules from agro-food systems by means of pervaporation -- 9-Separation of bioactive compounds from fermentation broths using membranes -- 10-Recovery of high added value compounds from microalgae cultivation using membrane Technology -- 11-Coupling of Membrane Technology with Emerging Technologies for the Recovery of Bioactives -- 12-Ionic-liquid membranes (microemulsions) for the separation of bioactive compounds -- 13-Modelling in membrane separation of bioactives.
520			_aThis 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.
988			_aSpringer_BiomedLife_2022
650		7	_2embne _9150782 _aMicrobiología alimentaria
700	1		_aJafari, Seid Mahdi _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt _9683415
700			_aCastro-Muñoz, Roberto _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt _9683469
776	0	8	_iPrinted edition: _z9783030846428
776	0	8	_iPrinted edition: _z9783030846442
776	0	8	_iPrinted edition: _z9783030846459
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-84643-5 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE _n0
998			_b04/2022 _dz _ep _zSI