Membrane-based technologies for meeting the recovery of biologically active compounds from foods and their by-products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22310%2F19%3A43934005" target="_blank" >RIV/60461373:22310/19:43934005 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1080/10408398.2018.1478796" target="_blank" >https://doi.org/10.1080/10408398.2018.1478796</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/10408398.2018.1478796" target="_blank" >10.1080/10408398.2018.1478796</a>
Alternative languages
Result language
angličtina
Original language name
Membrane-based technologies for meeting the recovery of biologically active compounds from foods and their by-products
Original language description
To date, according to the latest literature inputs, membranes-based technologies (microfiltration, ultrafiltration and nanofiltration) have demonstrated to meet the recovery of biologically active compounds, mainly phenolic compounds and their derivatives, from agro-food products and by-products. The goal of this paper is to provide a critical overview of the on ongoing development works aimed at improving the separation, fractionation and concentration of phenolic compounds and their derivatives from their original sources. The literature data are analyzed and discussed in relation to separation processes, molecule properties, membrane characteristics and key factors affecting the performance of such technologies. Technological advances and improvements over conventional technologies, as well as critical aspects to be further investigated are highlighted and discussed. Finally, a critical outlook about the current status for a large-scale application and the role of these processes from an environmental viewpoint is provided.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30300 - Health sciences
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
ISSN
1040-8398
e-ISSN
1549-7852
Volume of the periodical
59
Issue of the periodical within the volume
18
Country of publishing house
US - UNITED STATES
Number of pages
22
Pages from-to
2927-2948
UT code for WoS article
000491237200004
EID of the result in the Scopus database
2-s2.0-85073599864