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Series Editor's Preface | p. ix |
Preface | p. xi |
Series Editor | p. xiii |
The Editors | p. xv |
Acknowledgment | p. xvii |
Contributors | p. xix |
Physical Chemistry of Colloidal Systems Applied to Food Engineering | p. 1 |
Bioseparation Processes | p. 27 |
Applications of Membrane Technologies in the Dairy Industry | p. 33 |
Aqueous Two-Phase Systems Applied to Whey Protein Separation | p. 57 |
Techniques Applied to Chromatographic Product Manufacturing | p. 81 |
Crystallization of Lactose and Whey Protein | p. 121 |
Novel Technologies for Milk Processing | p. 155 |
Active and Intelligent Packaging for Milk and Milk Products | p. 175 |
Microcalorimetry: A Food Science and Engineering Approach | p. 201 |
Potential Applications of Whey Proteins in the Medical Field | p. 221 |
Index | p. 253 |
Table of Contents provided by Ingram. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.