Ion Exchange Resins and Synthetic Adsorbents in Food Processing
2nd edition
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- Nombre de pages304
- FormatPDF
- ISBN978-2-322-26189-5
- EAN9782322261895
- Date de parution13/08/2019
- Protection num.Digital Watermarking
- Taille3 Mo
- Infos supplémentairespdf
- ÉditeurBooks on Demand
Résumé
The book reviews the use of ion exchange resins and synthetic adsorbents in food industries such as sugar (sucrose), monosaccharides (glucose, fructose, tagatose), polyols, oligosaccharides such as inulin, synthetic sweeteners such as sucralose, fruit juices (orange juice, apple juice, other fruit juices), milk whey, amino acids, organic acids (citric, lactic, malic acid), gelatin, glycerin, nutraceuticals (vitamins, polyphenols) and various other applications such as pectins and wine stabilization.
The focus is on ion exchange rather than on food processing, it is therefore addressed to all those working in food processing industries or in parallel industries for whom ion exchange is not their primary field of experience.
The focus is on ion exchange rather than on food processing, it is therefore addressed to all those working in food processing industries or in parallel industries for whom ion exchange is not their primary field of experience.
The book reviews the use of ion exchange resins and synthetic adsorbents in food industries such as sugar (sucrose), monosaccharides (glucose, fructose, tagatose), polyols, oligosaccharides such as inulin, synthetic sweeteners such as sucralose, fruit juices (orange juice, apple juice, other fruit juices), milk whey, amino acids, organic acids (citric, lactic, malic acid), gelatin, glycerin, nutraceuticals (vitamins, polyphenols) and various other applications such as pectins and wine stabilization.
The focus is on ion exchange rather than on food processing, it is therefore addressed to all those working in food processing industries or in parallel industries for whom ion exchange is not their primary field of experience.
The focus is on ion exchange rather than on food processing, it is therefore addressed to all those working in food processing industries or in parallel industries for whom ion exchange is not their primary field of experience.
A propos de Emmanuel J. Zaganiaris
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