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Engineering Aspects of Milk and Dairy Products.

Author: Jane Selia dos Reis Coimbra
Publisher: Hoboken : CRC Press, 2009.
Series: Contemporary food engineering.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Selia dos Reis Coimbra, Jane.
Engineering Aspects of Milk and Dairy Products.
Hoboken : CRC Press, ©2009
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Jane Selia dos Reis Coimbra
ISBN: 9781420090390 1420090399
OCLC Number: 664233883
Description: 1 online resource (288 pages).
Contents: Front cover; Dedication; Contents; Series Editor's Preface; Preface; Series Editor; The Editors; Acknowledgment; Contributors; Chapter 1. Physical Chemistry of Colloidal Systems Applied to Food Engineering; Chapter 2. Bioseparation Processes; Chapter 3. Applications of Membrane Technologies in the Dairy Industry; Chapter 4. Aqueous Two-Phase Systems Applied to WHen Protein Seperation; Chapter 5. Chromatographic Techniques Applied to Dairy Product Manufacturing; Chapter 6. Crystallization of Lactose and Whey Protein; Chpater 7. Novel Technologies for Milk Processing. Chapter 8. Active and Intelligent Packaging for Milk and Milk ProductsChapter 9. Microcalorimetry: A Food Science and Engineering Approach; Chapter 10. Potential Applications of Whey Proteins in the Medical Field; Index; Back cover.
Series Title: Contemporary food engineering.

Abstract:

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.

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