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Food Powders - Physical Properties, Processing, and Functionality
Barbosa-Cánovas, G.V., Ortega-Rivas, E., Juliano, P., Yan, H.
Springer
2005
Hardcover 372 pp ISBN 0306478064
£92.00
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Note: Please add 2 -3 weeks to the normal delivery times for this book
Food Powders is the first book that addresses key aspects of food powder technology. No other book has
focused exclusively on food powders, assembling information on their physical properties, production,
and functionality, which has been previously published mainly through research and review articles, reports
in trade magazines, and symposia presentations.
Written from an engineering perspective, this 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.
The book consists of twelve chapters including several tables, figures, diagrams, and extensive literature
citation, and thoroughly covers the practical applications.
Food Powders will be a valuable addition to the food powder technology literature and will promote
additional interest in advancing food powders research, development, education and implementation.
Contents
- Sampling.
- Particle Properties
- Bulk Properties.
- Storage.
- Conveying.
- Size Reduction.
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Size Enlargement.
- Encapsulation Processes
- Mixing.
- Separation and Classification.
- Drying.
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Undesirable Phenomena and their Relation to Processing.
To find similar publications, click on a keyword below:
Springer
: food ingredients
: food science
: mixing
: particles
: physics
: separation
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