| Food Powders: Physical Properties, Processing, and Functionality 2005 Edition Contributor(s): Ortega-Rivas, Enrique (Author), Juliano, Pablo (Author), Yan, Hong (Author) |
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ISBN: 0306478064 ISBN-13: 9780306478062 Publisher: Springer OUR PRICE: $208.99 Product Type: Hardcover - Other Formats Published: April 2005 Annotation: Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality. Written from an engineering perspective, the book is designed and developed as a useful reference for individuals in both the food industry and academia interested in an organized and updated review. It is a valuable addition to the food powder technology literature and promotes additional interest in advancing food powders research, development, education and implementation. |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Technology & Engineering | Agriculture - General |
| Dewey: 630 |
| LCCN: 2005278439 |
| Series: Food Engineering |
| Physical Information: 0.92" H x 7.18" W x 10.26" (2.08 lbs) 396 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality. Written from an engineering perspective, the book is designed and developed as a useful reference for individuals in both the food industry and academia interested in an organized and updated review. It is a valuable addition to the food powder technology literature and promotes additional interest in advancing food powders research, development, education and implementation. |
