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.
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.
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.
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.
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