ENGINEERING FOR DAIRY AND FOOD PRODUCTS

By Z. MAENK

CONTENTS CHAPTER PHYSICAL CHEMISTRY OF COLLOIDAL SYSTEMS APPLIED TO FOOD ENGINEERING CHAPTER BIOSEPARATION PROCESSES CHAPTER APPLICATIONS OF MEMBRANE TECHNOLOGIES IN THE DAIRY INDUSTRY CHAPTER AQUEOUS TWO-PHASE SYSTEMS APPLIED TO WHEY PROTEIN SEPARATION CHAPTER TECHNIQUES APPLIED TO CHROMATOGRAPHIC PRODUCT MANUFACTURING CHAPTER CRYSTALLIZATION OF LACTOSE AND WHEY PROTEIN CHAPTER NOVEL TECHNOLOGIES FOR MILK PROCESSING CHAPTER ACTIVE AND INTELLIGENT PACKAGING FOR MILK AND MILK PRODUCTS CHAPTER MICROCALORIMETRY: A FOOD SCIENCE AND ENGINEERING APPROACH 10 CHAPTER POTENTIAL APPLICATIONS OF WHEY PROTEINS IN THE MEDICAL FIELD