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Features a Foreword by Dr. Dietrich Knorr.

Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional...

Advances in Membrane Technologies for Water Treatment: Materials, Processes and Applications provides a detailed overview of advanced water treatment methods involving membranes, which are increasingly seen as effective replacements for a range of conventional water treatment methods.

The text begins with reviews of novel membrane materials and advances in membrane operations, then examines the processes involved with improving membrane performance.

Final chapters cover the application of membrane technologies for use in water treatment, with detailed discussions on...