Engineering Aspects of Milk and Dairy Products (eBook, PDF)

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

• Format: PDF

Produktbeschreibung

Integrating the concepts of fluid flow, unit operations, and physical chemistry, this book addresses the engineering aspects of dairy products manufacturing. The text discusses novel technologies for milk processing as well as packaging and potential applications of whey proteins. Case studies involving the processing of milk and milk-based products such as bovine whey, casein, whey protein, and lactose are used to illustrate the production chain and to highlight applications of the bioseparation process. The author also details the analysis methods of calorimetry along with manufacturing practices.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 275
• Erscheinungstermin: 19. April 2016
• Englisch
• ISBN-13: 9781420090390
• Artikelnr.: 42123322

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.