Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22310%2F20%3A43921792" target="_blank" >RIV/60461373:22310/20:43921792 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0924224419305928?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0924224419305928?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.tifs.2019.12.003" target="_blank" >10.1016/j.tifs.2019.12.003</a>
Alternative languages
Result language
angličtina
Original language name
Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review
Original language description
Background: Nowadays, membrane-based technologies (e.g. microfiltration, ultrafiltration, nanofiltration, membrane distillation, and pervaporation) have demonstrated to meet the requirements to be Involved in different food and bioproduct processes. Scope and approach: Several applications have been developed, including either separation, recovery or concentration of bioactive molecules from agro-food products and by-products, treatment of natural extracts, recovery of aromas from natural and processed products, production of non-alcoholic beverages, as the most popular ones. Therefore, the goal of this review is to give a comprehensive outlook of the latest developments focused on the separation, fractionation and concentration of several bioactive compounds contained in their original sources, as well as the food processes-assisted by membrane technologies. Key findings and conclusions: Throughout this review, ongoing literature has been analysed, discussing the relevant insights according to the type of membrane-based separation process, properties of molecules, membrane features and key factors influencing the separation performance of those technologies. Specific applications have been analysed and discussed, highlighting typical advantages and drawbacks over conventional technologies.
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
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Trends in Food Science & Technology
ISSN
0924-2244
e-ISSN
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Volume of the periodical
95
Issue of the periodical within the volume
neuveden
Country of publishing house
US - UNITED STATES
Number of pages
14
Pages from-to
219-232
UT code for WoS article
000514014500020
EID of the result in the Scopus database
2-s2.0-85077080013