Handbook of Food Powders: Processes and Properties - Rilegato

Rilegato

ISBN 10: 0857095137 ISBN 13: 9780857095138

Casa editrice: Woodhead Pub Ltd, 2013

Riassunto

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.

Su questo libro

Informazioni sull?autore

Bhesh Bhandari is Professor of Agriculture and Food Sciences at the University of Queensland, Australia. His research interests are in the microencapsulation of food bioactives and functional ingredients, physical properties of food and food processing and engineering.

Nidhi Bansal is Lecturer in Food Science and Technology (Dairy) at the University of Queensland, Australia. His research interests are in milk and milk products science and technology, cheese science, and food preservation.

Min Zhang is Professor of Food Science at Jiangnan University, China. His research includes food drying kinetics and studying the drying parameters on the quality of dried products, such as color, texture, and nutrition.

Pierre Schuck is Research Engineer at the Joint Research Unit of Science and Technology of Milk and Egg at the National Institute of Agronomic Research (INRA), France. His main interest is spray drying of dairy products with a particular interest in the physical mechanisms of water transfer and the influence of the physico-chemical parameters before, during and after spray drying on the properties of the dairy powders.

Dettagli dell'edizione

• Editore: Woodhead Pub Ltd
• Data di pubblicazione: 2013
• Lingua: Inglese
• ISBN 10: 0857095137
• ISBN 13: 9780857095138
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 660
• Redattore: Bhandari Bhesh, Bansal Nidhi, Zhang Min, Schuck Pierre
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile