Membrane Systems in the Food Production

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.

Autorentext

Alfredo Cassano and Enrico Drioli, University of Calabria, Rende, Italy.