Cover -- Separation, extraction and concentration processes in the food, beverage and nutraceutical industries -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Preface -- Part I Developments 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 SCF -- 1.5 Extraction of liquids using SCF -- 1.6 Conclusion -- 1.7 References -- 2 Principles of pressurized fluid 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 chromatography 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 -- 11.4 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 stabilization of egg white and whole egg -- 12.12 Industrial extraction of egg-white proteins -- 12.13 Industrial extraction of yolk components -- 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 foods/fluids 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 purificarion 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.