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Food Powders: Physical Properties, Processing, and Functionality
Paperback
Series: Food Engineering
Technology & EngineeringAgriculture
ISBN13: 9781441934079
Publisher: Springer Nature
Published: Dec 6 2010
Pages: 372
Weight: 1.49
Height: 0.80 Width: 7.00 Depth: 10.00
Language: English
Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality. Written from an engineering perspective, the book is designed and developed as a useful reference for individuals in both the food industry and academia interested in an organized and updated review.
It is a valuable addition to the food powder technology literature and promotes additional interest in advancing food powders research, development, education and implementation.
1 different editions
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