An overview on ultrafiltration in food processing

• 主要な著者: Cristiano José De Andrade, Mario Cezar Rodrigues Mano, Bruno Nicolau Paulino, Leonardo Lopes Laureano Pinto, Jumardi Roslan, Khairul Faizal Pa’ee
• フォーマット: 図書の章
• 言語: English
• 出版事項: Nova Science Publishers, Inc. 2017
• オンライン･アクセス: https://eprints.ums.edu.my/id/eprint/20065/1/An%20overview%20on%20ultrafiltration%20in%20food%20processing.pdf; https://eprints.ums.edu.my/id/eprint/20065/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-85030211832&partnerID=40&md5=1fb7713b3414b2cd66792ab7d8328b41

Generally speaking, purification represents the most costly step within food production and biotechnological processes. Membrane-based processes, such as ultrafiltration (pore size from 10 to 1000 Å) are widely used on an industrial scale. Membrane-based processes are aligned to green chemistry conc...