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M. (Hrsg.) Selvamuthukumaran

Applications of Membrane Technology for Food Processing Industries

Ebook (PDF Format)

Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a non-thermal processing technique, which can retain enormous bioactive constituents to a greater extent. Being a less energy intensive process, this technique is widely used in several food processing industries such as in the clarification of fruit juices and wine; the concentration of milk; the preparation of whey protein concentrate; and water and waste treatment, among others. Applications of Membrane Technology for Food Processing Industries intro… Mehr

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Produktdetails


  • ISBN: 978-1-00-019525-5
  • EAN: 9781000195255
  • Produktnummer: 33941711
  • Verlag: Taylor & Francis Ltd.
  • Sprache: Englisch
  • Erscheinungsjahr: 2020
  • Seitenangabe: 274 S.
  • Plattform: PDF
  • Masse: 20'033 KB
  • Auflage: 1. Auflage
  • Abbildungen: 44 schwarz-weiße Abbildungen

Über den Autor


M. Selvamuthukumaran, PhD, is Associate Professor, School of Food Science & Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He earned his PhD in Food Science from the University of Mysore, and his masters in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic & prebiotic foods advanced food processing & preservation techniques.

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