UID:
almahu_9949592942402882
Umfang:
VII, 202 p. 27 illus.
,
online resource.
Ausgabe:
1st ed. 2021.
ISBN:
9783030489083
Serie:
Food Engineering Series,
Inhalt:
Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field. Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field. .
Anmerkung:
Food Powders Bulk Properties -- Food Powders Particle Properties -- Adhesion of Food Powders -- Characterization of the caking behaviour of food powders -- Characterisation of the rehydration behaviour of food powders -- Anticaking Additives for Food Powders -- Modification of Food Powders -- Powders from Fruit Waste -- The Microbiological Safety of Food Powders.
In:
Springer Nature eBook
Weitere Ausg.:
Printed edition: ISBN 9783030489076
Weitere Ausg.:
Printed edition: ISBN 9783030489090
Weitere Ausg.:
Printed edition: ISBN 9783030489106
Sprache:
Englisch
DOI:
10.1007/978-3-030-48908-3
URL:
https://doi.org/10.1007/978-3-030-48908-3
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