Bioseparation Process in Foods

The bioseparation techniques are increasingly important for biotechnology because separation is often the limiting factor for the success of biological processes. This book describes the basic principles and engineering design if various separation processes including chromatography, electrophoresis, extraction, crystallization, and membrance separation. It will stimulate young engineers and scientists who will develop bioseparation engineering further in the 21st century, and contribute to the worldwide attention to the global environment. The book brings the latest information in the field of bioseperation of enzymes and proteins. It aims to systematically promote and enforce an essential integration between bioseparation processes and biological/chemical and engineering sciences through a series of case studies focusing on separations and separation processes in the context of industrial practice.