Food Powders Properties and Characterization
Title | Food Powders Properties and Characterization PDF eBook |
Author | Ertan Ermiş |
Publisher | Springer Nature |
Pages | 204 |
Release | 2020-10-29 |
Genre | Technology & Engineering |
ISBN | 3030489086 |
Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field. Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.
Characterization of Food Powders
Title | Characterization of Food Powders PDF eBook |
Author | Hong Yan |
Publisher | |
Pages | 220 |
Release | 1996 |
Genre | Dried foods |
ISBN |
Food Powders
Title | Food Powders PDF eBook |
Author | Enrique Ortega-Rivas |
Publisher | Springer Science & Business Media |
Pages | 382 |
Release | 2006-04-04 |
Genre | Technology & Engineering |
ISBN | 0387276130 |
This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
Encapsulated and Powdered Foods
Title | Encapsulated and Powdered Foods PDF eBook |
Author | Charles Onwulata |
Publisher | CRC Press |
Pages | 528 |
Release | 2005-05-26 |
Genre | Technology & Engineering |
ISBN | 1420028308 |
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processe
Characterization and Functionality of Food Powders
Title | Characterization and Functionality of Food Powders PDF eBook |
Author | H. Yan |
Publisher | |
Pages | 6 |
Release | 1997 |
Genre | Chemical engineering |
ISBN |
Physicochemical characterization of food powders
Title | Physicochemical characterization of food powders PDF eBook |
Author | Charlotte Pecalvel |
Publisher | |
Pages | 18 |
Release | 2016 |
Genre | |
ISBN |
Handbook of Food Powders
Title | Handbook of Food Powders PDF eBook |
Author | Bhesh Bhandari |
Publisher | Elsevier |
Pages | 598 |
Release | 2023-11-11 |
Genre | Technology & Engineering |
ISBN | 0443184364 |
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. - Introduces six new chapters that incorporate the current developments in food powder technology - Examines powder properties, including surface composition, shelf life and techniques used to examine particle size - Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products