Handbook of food powders [electronic resource] : processes and properties / edited by Bhesh Bhandari [and three others].
- 其他作者：
- 其他題名：
- Woodhead Publishing series in food science.
- 出版： Oxford ;Philadelphia : WP, Woodhead Publishing 2013.
- 叢書名： Woodhead publishing series in food science, technology andnutrition ,number 255
- 主題： Dried foods. , Food--Analysis. , Food--Composition.
- ISBN： 9780857095138 (electronic bk.) 、 9780857095138
- URL：
電子書
- 書目註：Includes bibliographical references and index.
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讀者標籤：
- 系統號： 005224312 | 機讀編目格式
館藏資訊
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.
內容註
part I. Processing and handling of technologies part II. Powder properties part III. Speciality food powders.