Engineering Aspects of Milk and Dairy Products

AvJane Selia dos Reis Coimbra,Jose A. Teixeira

E-bok

Engelska, 2016

Del i serien Contemporary Food Engineering

3 951 kr

Läs direkt i Bokus Reader – eller ladda ned till din enhet

Beskrivning

Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the importance of milk as a raw material in the food indu

Produktinformation

Utgivningsdatum:2016-04-19
Språk:Engelska
Filformat:EPUB
Kopieringsskydd:LCP
ISBN:9781040209486
Förlag:Taylor & Francis Ltd
Serie:Contemporary Food Engineering

Utforska kategorier

Mer om författaren

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

Innehållsförteckning

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.