Engineering aspects of milk and dairy products
By: edited by Jane Sélia dos Reis Coimbra, José A. Teixeira
Series: Contemporary food engineering; Contemporary food engineering (Unnumbered)
Publisher: CRC Press/Taylor & Francis Group
Published: 2010
Place of publication: Boca Raton, FL
Language: eng
Number of pages: 265
ISBN-13: 9781420090222
Notes: Includes bibliographical references and index.
Table of contents: title: Physical chemistry of colloidal systems applied to food engineering / Ana Clarissa dos Santos Pires, Maria do Carmo Hespanhol da Silva, Luis Henrique Mendes da Silva; title: Bioseparation processes / Jane Sélia dos Reis Coimbra, José Teixeira; title: Applications of membrane technologies in the dairy industry / Antonio Fernandes de Carvallho, J.-L. Maubois; title: Aqueous two-phase systems applied to whey protein separation / Abraham Damian Giraldo Zuniga ... [et al.]; title: Techniques applied to chromatographic product manufacturing / Rafael da Costa Ilhéu Fontan ... [et al.]; title: Crystallization of lactose and whey protein / Everson Alves Miranda ... [et al.]; title: Novel technologies for milk processing / Ricardo Nuno Pereira, António Augusto Vicente; title: Active and intelligent packaging for milk and milk products / Nilda de Fátima Ferreira Soares ... [et al.]; title: Microcalorimetry: a food science and engineering approach / Ana Clarissa dos Santos Pires, Maria do Carmo Hespanhol da Silva, Luis Henrique Mendes da Silva; title: Potential applications of whey proteins in the medical field / Lígia Rodrigues, José António Couto Teixeira.