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1st Edition

Bioseparation Processes in Food

By

Singh



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ISBN 9780824796082
Published May 16, 1995 by CRC Press
488 Pages

 
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Book Description

Offers in-depth coverage of the latest advances in new and traditional separation technologies as they are used in a variety of ways to produce value-added products. Examines both fundamental and applied aspects of separation techniques.

Table of Contents

Bioseparations, especially using hollow fibres; extraction techniques for food processing; bioseparations with supercritical fluids; scale-up techniques in bioseparation processes; precipitation of biomolecules; foam based separation of proteins; in focus and on the move - prospects for electrophoresis in the food industry; affinity chromatography; membrane separation in food processing; membrane separations - newer concepts and applications for food industry; impact of recent developments in solid/liquid separation techniques including micro filtration on the drying process industry; whey protein isolation and fractionation using ion exchangers; separation processes in flavour manufacturing; separation and purification processes for recovery of industrial enzymes; novel processes for recovery of high purity glucose isomerases.

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Reviews

". . .covers advances in new and traditional separation technologies as they are used to produce value-added products. "
---Food Trade Reviews