Membrane Systems in the Food Production. Volume 2, Membrane Systems in the Food Production ; Volume 2: Wellness Ingredients and Juice Processing

The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact. Volume 1. Dairy, Wine and Oil Processing. Volume 2. Wellness Ingredients and Juice Processing. - Provides a new technological approach using process intensification strategy. - Highlights recent developments through the implementation of membrane operations in integrated systems. The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact. An overview of current research and development on the combination of conventional and innovative membrane systems in different areas is provided.

The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact.

Volume 1. Dairy, Wine and Oil Processing.

Volume 2. Wellness Ingredients and Juice Processing.