Handbook of food powders : processes and properties / edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang, and Pierre Schuck.

Format:

Book

Contributor:

Bhandari, Bhesh, editor.

Bansal, Nidhi, editor.

Zhang, Min (Food consultant), editor.

Schuck, Pierre, editor.

Series:

Woodhead Publishing in food science, technology, and nutrition ; no. 255.

Woodhead Publishing series in food science, technology and nutrition, 2042-8049 ; number 255

Language:

English

Subjects (All):

Food--Biotechnology.

Food.

Dried foods.

Physical Description:

1 online resource (xxviii, 660 pages) : illustrations.

Place of Publication:

Cambridge : Woodhead Publishing, 2013.

Language Note:

English

Summary:

Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties.Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and s

Contents:

part I. Processing and handling of technologies

part II. Powder properties

part III. Speciality food powders.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9781628703863

1628703865

9780857098672

0857098675

OCLC:

859395625