Membrane Separation of Food Bioactive Ingredients

1-Introduction to membrane separation of bioactive compounds; challenges and opportunities.- 2-An overview of food bioactive compounds and their properties.- 3-Purification of phenolic-based molecules from agro-food by-products via pressure-driven membrane processes.- 4-Food bioactive ingredients processing using membrane distillation.- 5-Recovery of high-added value compounds from agro-food products using electrodialysis.- 6-Separation of bioactive peptides and proteins from by-products and co-products through membranes.- 7-Separation of polyphenols and carotenoids using nanofiltration.- 8-Recovery of volatile aroma molecules from agro-food systems by means of pervaporation.- 9-Separation of bioactive compounds from fermentation broths using membranes.- 10-Recovery of high added value compounds from microalgae cultivation using membrane Technology.- 11-Coupling of Membrane Technology with Emerging Technologies for the Recovery of Bioactives.- 12-Ionic-liquid membranes (microemulsions)for the separation of bioactive compounds.- 13-Modelling in membrane separation of bioactives.

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• Tecnologia dos alimentos e bebidas
• Microbiologia (não médica)

membrane technologies;bioactive molecules;aroma compounds;food by-products;fermentation;phenolic-based molecules