Membrane for Food Technology 3

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Juli 2010



Alles über synthetische Membranen in der Nahrungsmittelindustrie: Membranfiltration, Elektrodialyse, Membranemulgierung, Kolonnen in Bioreaktoren, Membranen für die Verpackung von Lebensmitteln und viele andere Themen werden hier besprochen.


1 Cross-Flow Membrane Applications in the Food Industry
2 Membrane Processes for Dairy Fractionation
3 Milk and Dairy Effluents Processing: Comparison of Cross-Flow and Dynamic Filtrations
4 Electrodialysis in the Food Industry
5 Membrane Processes in Must and Wine Industries
6 New Applications for Membrane Technologies in Enology
7 Membrane Emulsification for Food Applications
8 Membrane Contactors in Integrated Processes for Fruit-Juice Processing
9 Membrane Bioreactors in Functional Food Ingredients Production
10 Membranes for Food Packaging


K.-V. Peinemann is Principal Reserch Scientist at the Membranes Research Center of KAUST, Saudi Arabia and is honorary Professor at the University of Hanover. He has worked in the field of membrane science and technology for almost 30 years. He was researcher at MTR, USA and almost 20 years Head of the Department of Membrane Development at GKSS, Germany. He has published 75 papers in international journals, holds 20 membrane related patents, has been responsible for the organization of numerous international workshops, From 2002 to 2004, Professor Peinemann served as the President of the European Membrane Society and he is a co-founder of the membrane company GMT Membrantechnik in Rheinfelden, Germany. S. P. Nunes is Principal Reserch Scientist at the Membranes Research Center of KAUST, Saudi Arabia. She was Associate Professor at the University of Campinas, Brazil, Humboldt fellow at the University of Mainz, Head of Department of Membranes for Energy at GKSS, Germany. She has been working on the development of polymeric materials for almost 30 years, and has authored over 100 papers in international journals. She has coordinated European and German projects on membranes for fuel cell and on training of young scientists in the membrane field, organizing several international workshops and summer schools. L. Giorno is the Director of the Institute on Membrane Technology, ITM-CNR, Italy. Her research experiences include membrane bioengineering, catalytic membranes and biocatalytic membrane reactors, integrated membrane systems for bioseparations and bioconversions, downstream processing based on molecular separation, membrane chirotechnology, membrane emulsifier. She has been involved in membrane science and engineering research and development for almost 20 years. She is co-author of three books and some 60 peer reviewed papers. She is currently the President of the European Membrane Society.


"This book, the 3rd volume in the series, provides a reference to membrane processes in the food industry." (Food Science & Technology, 2011)
EAN: 9783527314829
ISBN: 3527314822
Untertitel: Volume 3: Membranes for Food Applications. 1. Auflage. 300 schwarz-weiße Abbildungen. Sprache: Englisch.
Verlag: Wiley VCH Verlag GmbH
Erscheinungsdatum: Juli 2010
Seitenanzahl: XV
Format: gebunden
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