Handbook of Food Powders
eBook - ePub

Handbook of Food Powders

Processes and Properties

  1. 736 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Handbook of Food Powders

Processes and Properties

About this book

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

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Information

Publisher
Woodhead Publishing
Year
2023
Edition
2
eBook ISBN
9780443184369
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover
  2. Front Matter
  3. Table of Contents
  4. Front Matter
  5. Copyright
  6. Contents
  7. Contributors
  8. Preface
  9. List of Illustrations
  10. List of Tables
  11. Part 1 : Part 1
  12. Chapter 1 : Food powders: An introduction
  13. Chapter 2 : Spray drying for food powder production
  14. Chapter 3 : Freeze drying for food powder production
  15. Chapter 4 : Roller and drum drying for food powder production
  16. Chapter 5 : Modelling crystallization in spray drying for food powder production
  17. Chapter 6 : Grinding for food powder production
  18. Chapter 7 : Agglomeration/granulation in food powder production
  19. Chapter 8 : Fluidization in food powder production
  20. Chapter 9 : Powder mixing in the production of food powders
  21. Chapter 10 : Handling of food powders: flow patterns and storage design
  22. Chapter 11 : Microbial decontamination technologies for food powders
  23. Chapter 12 : Ensuring process safety in food powder production: the risk of dust explosion
  24. Part 2 : Part 2
  25. Chapter 13 : Powder properties in food production systems
  26. Chapter 14 : Techniques for internal and surface structure characterisation of food powders
  27. Chapter 15 : Techniques to analyse particle size of food powders
  28. Chapter 16 : Surface composition of food powders
  29. Chapter 17 : Food powder rehydration
  30. Chapter 18 : Abrasion and breakage of food powders
  31. Chapter 19 : Shelf-life of food powders
  32. Part 3 : Part 3
  33. Chapter 20 : Dairy powders
  34. Chapter 21 : Infant formula powders
  35. Chapter 22 : Egg powders
  36. Chapter 23 : Tea and coffee powders
  37. Chapter 24 : Fruits and vegetable powders
  38. Chapter 25 : Rice flour and related products
  39. Chapter 26 : Culinary powders and speciality products
  40. Chapter 27 : Powders containing microorganisms and enzymes
  41. Chapter 28 : Coating foods with powders
  42. Chapter 29 : Gas encapsulated powders
  43. Chapter 30 : Plant protein powders
  44. Chapter 31 : Flavour powders formed by spray drying
  45. Chapter 32 : The drying technologies, physical properties and storage stability of edible microalgae powders
  46. Index
  47. A

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Yes, you can access Handbook of Food Powders by Bhesh Bhandari,Nidhi Bansal,Min Zhang,Pierre Schuck in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.