Engineering Aspects of Milk and Dairy Products

Herausgeber: Selia Dos Reis Coimbra, Jane; Teixeira, Jose A.

• Gebundenes Buch

Produktbeschreibung

Integrating the concepts of fluid flow, unit operations, and physical chemistry, this book addresses the engineering aspects of dairy products manufacturing. It discusses food safety and preservation as well as packaging and quality control. It also details a number of analysis methods, including spectroscopy, colorimetry, and polarimetry.

Produktdetails

• Contemporary Food Engineering
• Verlag: Taylor & Francis Inc
• Seitenzahl: 275
• Erscheinungstermin: 24. November 2009
• Englisch
• Abmessung: 245mm x 166mm x 20mm
• Gewicht: 536g
• ISBN-13: 9781420090222
• ISBN-10: 1420090224
• Artikelnr.: 27430733

Autorenporträt

Jane Selia dos Reis Coimbra, Federal University of Vicosa, Brazil Jose A. Teixeira, University of Minho, Braga, Portugal

Inhaltsangabe

Physical Chemistry of Colloidal Systems Applied to Food Engineering.
Bioseparation Processes. Applications of Membrane Technologies in the Dairy
Industry. Aqueous Two-Phase Systems Applied to Whey Protein Separation.
Chromatographic Techniques Applied to Dairy Product Manufacturing.
Crystallization of Lactose and Whey Protein. Novel Technologies for Milk
Processing. Active and Intelligent Packaging for Milk and Milk Products.
Microcalorimetry: A Food Science and Engineering Approach. Potential
Applications of Whey Proteins in the Medical Field.