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Food Powders Properties and Characterization

2020-10-29 Technology & Engineering
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Release : 2020-10-29
Genre : Technology & Engineering
Kind : eBook
Book Rating : 086/5 ( reviews)

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Book Synopsis Food Powders Properties and Characterization by : Ertan Ermiş

Download or read book Food Powders Properties and Characterization written by Ertan Ermiş. This book was released on 2020-10-29. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food Powders

2006-04-04 Technology & Engineering
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Release : 2006-04-04
Genre : Technology & Engineering
Kind : eBook
Book Rating : 130/5 ( reviews)

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Book Synopsis Food Powders by : Enrique Ortega-Rivas

Download or read book Food Powders written by Enrique Ortega-Rivas. This book was released on 2006-04-04. Available in PDF, EPUB and Kindle. Book excerpt: This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.

Handbook of Food Powders

2023-11-11 Technology & Engineering
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Release : 2023-11-11
Genre : Technology & Engineering
Kind : eBook
Book Rating : 364/5 ( reviews)

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Book Synopsis Handbook of Food Powders by : Bhesh Bhandari

Download or read book Handbook of Food Powders written by Bhesh Bhandari. This book was released on 2023-11-11. Available in PDF, EPUB and Kindle. Book excerpt: 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

Encapsulated and Powdered Foods

2005-05-26 Technology & Engineering
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Release : 2005-05-26
Genre : Technology & Engineering
Kind : eBook
Book Rating : 308/5 ( reviews)

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Book Synopsis Encapsulated and Powdered Foods by : Charles Onwulata

Download or read book Encapsulated and Powdered Foods written by Charles Onwulata. This book was released on 2005-05-26. Available in PDF, EPUB and Kindle. Book excerpt: Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processe

Food Structure and Functionality

2020-11-17 Technology & Engineering
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Release : 2020-11-17
Genre : Technology & Engineering
Kind : eBook
Book Rating : 643/5 ( reviews)

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Book Synopsis Food Structure and Functionality by : Charis M. Galanakis

Download or read book Food Structure and Functionality written by Charis M. Galanakis. This book was released on 2020-11-17. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

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