This book titled "Microfiltration: Principle, Process and Applications" is formed of 6 chapters covering many research aspects on microfiltration. These aspects include reviews and original research dealing mainly with fouling and cleaning of microfiltration membranes. In Chapter 1, mechanisms of fouling and factors affecting the fouling are presented. Also, it deals with techniques that assist mitigation of membrane fouling that occurs in microfiltration. The aim of Chapter 2 was the modelling and optimization by artificial neural network and genetic algorithm of yeast suspensions turbulence promoter assisted cross-flow microfiltration in concentration operation mode. Chapter 3 focuses on the principles, developments, implementation and application of microfiltration in wastewater treatment. In addition, the integration of microfiltration with other water and wastewater treatment technique is also included as well as the advantages and disadvantage of the microfiltration. The Chapter 4 objective is to introduce the most commonly used turbulence promoters' types. Furthermore, congenial studies on the turbulence promoters' application in the cross-flow MF regarding food industry streams and products are also presented within the chapter. In Chapter 5, the microfiltration process was used in order to obtain concentrated papaya (Carica papaya L.) pulp, evaluating the flux permeate from papaya treated pulp with enzyme pectinase and using different nominal mass molecular weights and different membranes materials. Chapter 6 discusses the performances and the quality of treated water of a Tunisian textile industry through a low-cost tubular ceramic membrane prepared by extrusion of a plastic paste prepared from clay powder mixed with organic additives and water.

Advances in the wine sector and especially in the phenolic compounds field have been spectacular over the last 20 years. Polyphenols are the second most abundant class of substances in nature. Wine phenolics are of considerable interest and receive more and more attention due to their implication in the organoleptic appreciation of wines (colour, flavour, astringency, bitterness, enzymatic and non-enzymatic browning, haze formation, aging behaviour) and to their bioactive functions (antioxidants, cardiovascular protective, anti-inflammatory, neuroprotective, anticancer). This book covers the chemistry of grapes and wine phenolics, the analytical methods for phenolic compounds analysis, the health benefits of wine phenolics and the revalorization of wine chain by-products in terms of polyphenols recovery. Included within the contents are cutting edge chapters on the impact of winemaking processes on the wine phenolic composition, the relationship between laccase and polyphenols, resveratrol as a major bioactive compound and the usage of phenolic compounds for assessing of wine authenticity. Written by a group of international scientists, this book provides up-to-date reviews, overviews and summaries of current research on the wine phenolics, as well as original research. This book is an important publication which will be of great use to enologists, chemists, process engineers, biochemists, pharmacologists and food scientists. Libraries in all universities and research establishments where these subjects are studied and taught should have copies of this book on their shelves.