Infodoc : Sciences, Techniques et Culture

Part 1 Developpments in food and nutraceutical separation, extraction and concentration techniques
1 Principles of supercritical fluid extraction and applications in the food, beverage and nutraceutical industries
1.1 Introduction
1.2 Thermodynamic fundamentals
1.3 Cycle processes for extraction using supercritical fluids
1.4 Extraction of solids using
1.5 Extraction of liquids using
1.6 Conclusion
1.7 References
2 Principles [...]

Part 1 Developpments in food and nutraceutical separation, extraction and concentration techniques
1 Principles of supercritical fluid extraction and applications in the food, beverage and nutraceutical industries
1.1 Introduction
1.2 Thermodynamic fundamentals
1.3 Cycle processes for extraction using supercritical fluids
1.4 Extraction of solids using
1.5 Extraction of liquids using
1.6 Conclusion
1.7 References
2 Principles of pressurized ftuid extraction and environmental, food and agricultural applications
2.1 Introduction
2.2 Instrumentation and principles of pressurized fluid extraction
2.3 Applications of pressurized fluid extraction
2.4 Future trends
2.5 Sources of further information and advice
2.6 Conclusions
2.7 References
3 Principles of physically assisted extractions and applications in the food, beverage and nutraceutical industries
3.1 Introduction
3.2 Pulsed electric field-assisted extractions in the food industry
3.3 Ohmic heating-assisted extractions in the food industry
3.4 Extraction assisted by high-voltage electrical discharges and applications in the food industry
3.5 Ultrasound-assisted extraction (UAE) in the food industry
3.6 Microwave-assisted extraction (MAE) in the food industry
3.7 Combination of physical treatments for extraction in the food industry
3.8 References
4 Advances in process chrornatography and applications in the food, beverage and nutraceutical industries
4.1 Introduction
4.2 Basic principles of process chromatography
4.3 Applications of process chromatography in the food, beverage and nutraceutical industries
4.4 Recent developments in process chromatography
4.5 Process control in chromatography
4.6 Future trends
4.7 Conclusions
4.8 Sources of further information and advice
4.9 List of abbreviations
4.10 References
5 Novel adsorbents and approaches for nutraceutical separation
5.1 Introduction
5.2 Molecular imprinted polymers and applications in the nutraceutical industry
5.3 Organic monoliths and applications in the nutraceutical industry
5.4 Stimuli-responsive resins and applications in the nutraceutical industry
5.5 Mesoporous molecular sieves and applications in the nutraceutical industry
5.6 Peptide affinity ligands and phage display methodology and applications in the nutraceutical industry
5.7 Membrane adsorbers, membrane chromatography and applications in the nutraceutical industry
5.8 Conclusions and sources of further information and advice
5.9 References
6 Advances in the effective application of membrane technologies in the food industry
6.1 Introduction
6.2 Theoretical fundamentals of membrane separation
6.3 Membrane technology in the dairy industry
6.4 Membrane technology in the fruit juice industry
6.5 Membrane technology for treatment of wastewater in the food industry
6.6 New applications of membrane technology for the food industry: concentration and fractionation of saccharides
6.7 Future trends
6.8 References
7 Electrodialytic phenomena, associated electromembrane technologies and applications in the food, beverage and nutraceutical industries
7.1 Introduction
7.2 Principles of electrodialytic phenomena and associated membrane technologies
7.3 Applications of electrodialytic phenomena and associated membrane technologies
7.4 Future trends
7.5 References
8 Principles of pervaporation for the recovery of aroma compounds and applications in the food and beverage industries
8.1 Introduction
8.2 Principles of pervaporation
8.3 Transport mechanism in pervaporation for the recovery of aroma compounds
8.4 Selection of membranes for pervaporation in the recovery of aroma compounds
8.5 Recovery of aroma compounds by pervaporation and applications in the food and beverage industries
8.6 Sources of further information and future trends
8.7 References
9 Advances in membrane-based concentration in the food and beverage industries: direct osmosis and membrane contactors
9.1 Introduction
9.2 Conventional technologies in the food and beverage industries
9.3 Direct osmosis and applications in the food and beverage industries
9.4 Membrane contactors and applications in the food and beverage industries
9.5 Conclusions
9.6 Nomenclature
9.7 References
10 Separation of value-added bioproducts by colloidal gas aphrons (CGA) flotation and applications in the recovery of value-added food products
10.1 Introduction
10.2 Colloidal gas aphrons (CGA) properties
10.3 Applications of CGA in the recovery of value-added food products
10.4 Feasibility of industrial application of CGA
10.5 Future trends
10.6 Sources of further information and advice
10.7 References
11 Membrane bioreactors and the production of food ingredients
11.1 Introduction
11.2 Membrane bioreactors for the production of food ingredients
11.3 Applications of membrane bioreactors in food industries
1l.4 Future trends
11.5 References
Part II Separation technologies in the processing of particular foods and nutraceuticals
12 Separation technologies in dairy and egg processing
12.1 Introduction
12.2 The dairy industry and composition of dairy products
12.3 Pretreatment of milk using separation techniques
12.4 Standardization and concentration of milk proteins in the dairy industry
12.5 Isolation of whole casein in the dairy industry
12.6 Separation techniques applied to whey and derivatives in the production of cheese
12.7 Fractionation of individual proteins and peptides in the dairy industry
12.8 Treatment of effluents and technical fluids in the dairy industry
12.9 Conclusions and future trends in the dairy industry
12.10 The egg products industry and composition of egg products
12.11 Concentration and stabiIization of egg white and whole egg
12.12 Industrial extraction of egg-white proteins
12.13 Industrial extraction of yolk component
12.14 Conclusions and future trends in the egg-processing industry
12.15 Sources of further information and advice
12.16 References
13 Separation technologies in the processing of fruit juices
13.1 Introduction
13.2 Characteristics of foodslfluids in the fruit juice product
sector
13.3 Designing separation processes to optimize product quality in the fruit juice product sector
13.4 Production of fruit juice concentrate
13.5 References
14 Separation technologies in oilseed processing
14.1 Introduction
14.2 Preparation for oilseed processing
14.3 Extrusion preparation for oilseed processing
14.4 Mechanical pressing of oilseeds
14.5 Percolation solvent extraction in oilseed processing
14.6 Solvent recovery in oilseed processing
14.7 Obtaining oil from fruit pulps
14.8 Future trends
14.9 Sources of further information and advice
14.10 References
15 Separation technologies in brewing
15.1 Introduction
15.2 Characteristics of brewery products
15.3 Selection of technology and raw materials appropriate to brewery products
15.4 Wort production in the brewhouse
15.5 Whirlpools and applications in brewing
15.6 Yeast flocculation and applications in brewing
15.7 Beer fining agents
15.8 Filter aid filtration and applications in brewing
15.9 Regenerable and reusable filter aids and applications in brewing
15.10 Bulk beer filtration by membranes
15.11 Recovery of cleaning detergents in brewing
15.12 Dissolved gas control by membrane technology
15.13 Future trends
15.14 References
16 Methods for purification of dairy nutraceuticals
16.1 Introduction
16.2 Components of acidic whey protein
16.3 Purification technologies for acidic whey proteins
16.4 Basic proteins in the dairy nutraceutical industry
16.5 Purification technologies for basic whey proteins in the dairy nutraceutical industry
16.6 Immunoglobulins in the dairy nutraceutical industry
16.7 Purification technologies for immunoglobulins in the dairy nutraceutical industry
16.8 Future trends
16.9 References
17 Methods of concentration and purification of omega-3 fatty acids
17.1 Introduction
17.2 Urea adduction in the concentration and purification of omega-3 fatty acids
17.3 Chromatographic methods for the concentration and purification of omega-3 fatty acids
17.4 Low-temperature fractional crystallization for the concentration and purification of omega-3 fatty acids
17.5 Supercritical-fluid extraction for the concentration and purification of omega-3 fatty acids
17.6 Distillation methods for the concentration and purification of omega-3 fatty acids
17.7 Enzymatic methods for the concentration and purification of omega-3 fatty acids
17.8 Integrated methods for the concentration and purification of omega-3 fatty acids
17.9 Conclusions
17.10 References
18 Extraction of natural antioxidants from plant foods
18.1 Introduction
18.2 Antioxidant activity in food systems
18.3 Natural compounds with antioxidant activity and major sources
18.4 Biological activities of natural antioxidants
18.5 Extraction of natural antioxidants from plant foods and residues
18.6 Integration of extraction processes and purification
18.7 Future trends
18.8 Sources of further information and advice
18.9 Acknowledgements
18.10 References
19 Fractionation of egg proteins and peptides for nutraceutical applications
19.1 Introduction
19.2 Composition and physicochemical characteristics of egg proteins and applications in the nutraceutical industry
19.3 Biological activities of egg proteins and peptides and applications in the nutraceutical industry
19.4 Available technologies for the fractionation of egg proteins and peptides, and applications in the nutraceutical industry
19.5 Conclusion and perspectives
19.6 References
20 Supercritical-fluid extraction of lycopene from tomatoes
20.1 Introduction
20.2 Supercritical-fluid extraction (SFE) of lycopene
20.3 Factors affecting lycopene yield
20.4 Effects of pressure and temperature on the antioxidant activity of lycopene
20.5 Effect of co-solvent and modifiers in lycopene extraction
20.6 Solubility of lycopene in supercritical fluids
20.7 Conclusion and future trends
20.8 References