Contents EXTRACTION AND CONCENTRATION TECHNIQUES

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1 Contents PART 1 DEVELOPMENTS IN FOOD AND NUTRACEUTICAL SEPARATION, EXTRACTION AND CONCENTRATION TECHNIQUES PART 2 SEPARATION TECHNOLOGIES IN THE PROCESSING OF PARTICULAR FOODS AND NUTRACEUTICALS PART 1 DEVELOPMENTS IN FOOD AND NUTRACEUTICAL SEPARATION, EXTRACTION AND CONCENTRATION TECHNIQUES Principles of supercritical fluid extraction and applications in the food, beverage and nutraceutical industries Ž Knez, M Škerget and M Knez Hrnčič, University of Maribor, Slovenia - Fundamentals of thermodynamics - Cycle processes for extraction processes using supercritical fluids - Extraction of solids using SCF - Extraction of liquids using SCF - Conclusion Principles of pressurized fluid extraction and environmental, food and agricultural applications C Turner and M Waldebäck, Uppsala University, Sweden - Instrumentation and principles of pressurized fluid extraction - Applications of pressurized fluid extraction Principles of physically assisted extractions and applications in the food, beverage and nutraceutical industries E Vorobiev, Compiègne University of Technology and F Chemat, University of Avignon and Pays de Vaucluse, France - Pulsed electric field-assisted extractions in the food - Ohmic heating assisted extractions in the food - Extraction assisted by high voltage electrical discharges and applications in the food - Ultrasound assisted extraction (UAE) in the food - Microwave assisted extraction (MAE) in the food - Combination of physical treatments for extraction in the food Advances in process chromatography and applications in the food, beverage and nutraceutical industries M Ottens and S Chilamkurthi, Delft University of Technology, The Netherlands - Basic principles of process chromatography - Applications of process chromatography in the food, beverage and nutraceutical industries - Recent developments of process chromatography - Process control in chromatography

2 - Source of further information and advice - List of abbreviations Novel adsorbents and approaches for nutraceutical separation B W Woonton, CSIRO Food and Nutritional Services and G W Smithers, Food Industry Consultant, Australia - Molecular imprinted polymers and applications in the nutraceutical - Organic monoliths and applications in the nutraceutical - Stimuli responsive resins and applications in the nutraceutical - Mesoporous molecular sieves and applications in the nutraceutical - Peptide affinity ligands and phage display methodology and applications in the nutraceutical - Membrane adsorbers, membrane chromatography and applications in the nutraceutical and sources of further information and advice Advances in the effective application of membrane technologies in the food M Pinelo, G Jonsson and A S Meyer, Technical University of Denmark, Denmark - Theoretical fundaments of membrane separation - Membrane technology in the dairy - Membrane technology in the fruit juice - Membrane technology for treatment of wastewater in the food - New applications of membrane technology for the food : concentration and fractionation of saccharides Electrodialytic phenomena, associated electromembrane technologies and applications in the food, beverage and nutraceutical industries L Bazinet, A Doyen and C Roblet, Laval University, Canada - Principles of electrodialytic phenomena and associated membrane technologies - Applications of electrodialytic phenomena and associated membrane technologies Principles of pervaporation for the recovery of aroma compounds and applications in the food and beverage industries S Sahin, Middle East Technical University, Turkey - Principles of pervaporation - Transport mechanism in pervaporation for the recovery of aroma compounds - Selection of membranes for pervaporation in the recovery of aroma compounds - Recovery of aroma compounds by pervaporation and applications in the food and beverage industries - Sources of further information and future trends Advances in membrane-based concentration in the food and beverage industries: direct osmosis and membrane contactors

3 E Drioli and A Cassano, Institute of Membrane Technology, ITM-CNR, Italy - Conventional technologies in membrane-based concentrations in the food and beverage industries - Direct osmosis and applications in the food and beverage industries - Membrane contactors and applications in the food and beverage industries - Nomenclature Separation of value-added bioproducts by colloidal gas aphrons (CGA) flotation and applications in the recovery of value-added food products P Jauregi and M. Dermiki, University of Reading, UK - Colloidal gas aphrons (CGA) properties and applications in the food - Applications of CGA in the recovery of value-added food products - Feasibility of industrial application of CGA Membrane bioreactors and the production of food ingredients M-P Belleville, D Paolucci-Jeanjean and G M Rios, European Institute of Membranes, France - Membrane bioreactors for the production of food ingredients - Applications of membrane bioreactors in food industries PART 2 SEPARATION TECHNOLOGIES IN THE PROCESSING OF PARTICULAR FOODS AND NUTRACEUTICALS Separation technologies in dairy and egg processing G Gésan-Guiziou, INRA, France - The dairy and compositions of dairy products - Separation techniques applied to milk - Standardisation and concentration of milk proteins in the dairy - Isolation of the whole casein in the dairy - Separation techniques applied to the wheys and derivates in the production of cheese - Fractionation of individual proteins and peptides in the dairy - Treatment of effluents and technical fluids in the dairy and future trends - Egg products and compositions of egg products - Industrial extraction of egg-white proteins - Industrial extraction of yolk components, future trends - Suggested literature Separation technologies in the processing of fruit juices G Vatai, Corvinus University of Budapest, Hungary - Characteristics of foods/fluids in the fruit juice product sector - Designing separation processes to optimize product quality in the fruit juice product

4 sector - Production of fruit juice concentrate Separation technologies in oilseed processing M A Williams, Anderson International Corp, USA - Preparation for oilseed processing - Extrusion preparation for oilseed processing - Mechanical pressing of oilseeds - Percolation solvent extraction in oilseed processing - Solvent recovery in oilseed processing - Obtaining oil from fruit pulps Separation technologies in brewing G J Freeman, Campden BRI, UK - Characteristics of brewery products - Selection of technology and raw materials appropriate to brewery product - Wort production in the brewhouse - Whirlpools and applications in brewing - Yeast flocculation and applications in brewing - Beer fining agents - Filter aid filtration and applications in brewing - Regenerabe/reusable filter aids and applications in brewing - Bulk beer filtration by membranes - Recovery of cleaning detergents in brewing - Dissolved gas control by membrane technology Methods for purification of dairy nutraceuticals C J Fee, J M Billakanti and S M Saufi, University of Canterbury, New Zealand - Components of acidic whey protein - Purification technologies for acidic whey proteins in the dairy nutraceutical - Basic proteins in the dairy nutraceutical - Purification technologies for basic whey proteins in the dairy nutraceutical - Immunoglobulins in the dairy nutraceutical - Purification technologies for immunoglobulins in the dairy nutraceutical Methods of concentration and purification of omega-3 fatty acids S P J Namal Senanayake, Danisco USA, Inc., USA - Urea adduction in the concentration and purification of omega-3 fatty acids - Chromatographic methods for the concentration and purification of omega-3 fatty acids - Low temperature fractional crystallization for the concentration and purification of omega-3 fatty acids - Supercritical fluid extraction for the concentration and purification of omega-3 fatty acids

5 - Distillation methods for the concentration and purification of omega-3 fatty acids - Enzymatic methods for the concentration and purification of omega-3 fatty acids - Integrated methods for the concentration and purification of omega-3 fatty acids Extraction of natural antioxidants from plant foods E Conde, A Moure, H Domínguez and J C Parajó, University of Vigo, Spain - Antioxidant activity in food systems - Natural compounds with antioxidant activity and major sources - Biological activities of natural antioxidants - Extraction of natural antioxidants from plant foods and residues - Integration of extraction processes and purification - Acknowledgements Fractionation of egg proteins and peptides for nutraceutical applications B P Chay Pak Ting, Y Pouliot and S F Gauthier, Laval University and Y Mine, University of Guelph, Canada - Composition and physico-chemical characteristics of egg proteins and applications in the nutraceutical - Biological activities of egg proteins and peptides and applications in the nutraceutical - Available technologies for the fractionation of egg proteins and peptides and applications in the nutraceutical - Conclusion and perspectives Supercritical-fluid extraction of lycopene from tomatoes J Shi and S Jun Xue, Agriculture and Agri-Food Canada, Canada, Y Jiang, The Chinese Academy of Sciences and X Ye, Zhejiang University, China - Superfluid-critical extraction (SFE) process of lycopene extraction - Factors affecting lycopene extraction yield - Effects of pressure and temperature on the antioxidant activity of lycopene - Effect of co-solvent and modifiers in lycopene extraction - Solubility of lycopene in supercritical fluids - Conclusion and future trends