Handbook of food powders : Processes and properties /
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 involve...
| Main Authors: | , , , |
|---|---|
| Format: | |
| Language: | eng |
| Published: |
Oxford ; Philadelphia : WP, Woodhead Publishing,
2013
|
| Subjects: |
| _version_ | 1796761145236783104 |
|---|---|
| author | Bhandari, Bhesh, editor Bansal, Nidhi, editor Zhang, Ming, editor Schuck, Pierre, editor |
| author_facet | Bhandari, Bhesh, editor Bansal, Nidhi, editor Zhang, Ming, editor Schuck, Pierre, editor |
| author_sort | Bhandari, Bhesh, editor |
| collection | OCEAN |
| description | 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 safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders.The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field |
| first_indexed | 2024-03-05T16:21:56Z |
| format | |
| id | KOHA-OAI-TEST:556851 |
| institution | Universiti Teknologi Malaysia - OCEAN |
| language | eng |
| last_indexed | 2024-03-05T16:21:56Z |
| publishDate | 2013 |
| publisher | Oxford ; Philadelphia : WP, Woodhead Publishing, |
| record_format | dspace |
| spelling | KOHA-OAI-TEST:5568512020-12-19T17:21:04ZHandbook of food powders : Processes and properties / Bhandari, Bhesh, editor Bansal, Nidhi, editor Zhang, Ming, editor Schuck, Pierre, editor Oxford ; Philadelphia : WP, Woodhead Publishing,2013engMany 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 safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders.The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the fieldIncludes bibliographical references and indexPart I. Processing and handling of technologies -- part II. Powder properties -- part III. Speciality food powdersMany 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 safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders.The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the fieldPSZJBLFood Dried foods Dried foodsURN:ISBN:9780857095138 |
| spellingShingle | Food Dried foods Dried foods Bhandari, Bhesh, editor Bansal, Nidhi, editor Zhang, Ming, editor Schuck, Pierre, editor Handbook of food powders : Processes and properties / |
| title | Handbook of food powders : Processes and properties / |
| title_full | Handbook of food powders : Processes and properties / |
| title_fullStr | Handbook of food powders : Processes and properties / |
| title_full_unstemmed | Handbook of food powders : Processes and properties / |
| title_short | Handbook of food powders : Processes and properties / |
| title_sort | handbook of food powders processes and properties |
| topic | Food Dried foods Dried foods |
| work_keys_str_mv | AT bhandaribhesheditor handbookoffoodpowdersprocessesandproperties AT bansalnidhieditor handbookoffoodpowdersprocessesandproperties AT zhangmingeditor handbookoffoodpowdersprocessesandproperties AT schuckpierreeditor handbookoffoodpowdersprocessesandproperties |