Membrane processes for sugar and starch processing
Lipnizki, Frank LU
(2017)
p.241-268
- Abstract
Sugars and starches belong to the category of carbohydrates, which are important energy sources for organisms and nonessential nutrients in the human diet. Sugars are mono- or disaccharides that can be immediately transformed to energy by organisms. Starches, on the other hand, are polysaccharides, a space-efficient storage of energy for organisms. Before transforming polysaccharides into energy for organisms, they have to be therefore converted into mono/disaccharides, which can be achieved by different metabolisms. Hence, both starches and sugars play an important role in human nutrition and consequently the starch and sugar processing industry is a key segment of the food industry. The introduction of membrane technology into the... (More)
Sugars and starches belong to the category of carbohydrates, which are important energy sources for organisms and nonessential nutrients in the human diet. Sugars are mono- or disaccharides that can be immediately transformed to energy by organisms. Starches, on the other hand, are polysaccharides, a space-efficient storage of energy for organisms. Before transforming polysaccharides into energy for organisms, they have to be therefore converted into mono/disaccharides, which can be achieved by different metabolisms. Hence, both starches and sugars play an important role in human nutrition and consequently the starch and sugar processing industry is a key segment of the food industry. The introduction of membrane technology into the sugar and starch industry can be related to the invention of the phase inversion membrane by Sidney and Sourirajan in the 1960s [1]. This invention started the rapid growth of the membrane market and the large-scale introduction of membranes to the food industry in general and subsequently to the starch and sugar industry.
(Less)
- author
- Lipnizki, Frank
LU
- organization
- publishing date
- 2017
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- Engineering Aspects of Membrane Separation and Application in Food Processing
- pages
- 28 pages
- publisher
- CRC Press
- external identifiers
-
- scopus:85051785963
- ISBN
- 9781420083644
- 9781420083637
- DOI
- 10.4324/9781315374901
- language
- English
- LU publication?
- yes
- id
- df7cf7ed-701e-4489-8f75-50ed81b25089
- date added to LUP
- 2018-09-13 14:06:31
- date last changed
- 2024-06-11 20:07:03
@inbook{df7cf7ed-701e-4489-8f75-50ed81b25089,
abstract = {{<p>Sugars and starches belong to the category of carbohydrates, which are important energy sources for organisms and nonessential nutrients in the human diet. Sugars are mono- or disaccharides that can be immediately transformed to energy by organisms. Starches, on the other hand, are polysaccharides, a space-efficient storage of energy for organisms. Before transforming polysaccharides into energy for organisms, they have to be therefore converted into mono/disaccharides, which can be achieved by different metabolisms. Hence, both starches and sugars play an important role in human nutrition and consequently the starch and sugar processing industry is a key segment of the food industry. The introduction of membrane technology into the sugar and starch industry can be related to the invention of the phase inversion membrane by Sidney and Sourirajan in the 1960s [1]. This invention started the rapid growth of the membrane market and the large-scale introduction of membranes to the food industry in general and subsequently to the starch and sugar industry.</p>}},
author = {{Lipnizki, Frank}},
booktitle = {{Engineering Aspects of Membrane Separation and Application in Food Processing}},
isbn = {{9781420083644}},
language = {{eng}},
pages = {{241--268}},
publisher = {{CRC Press}},
title = {{Membrane processes for sugar and starch processing}},
url = {{http://dx.doi.org/10.4324/9781315374901}},
doi = {{10.4324/9781315374901}},
year = {{2017}},
}