Food Powders Properties and Characterization
Springer International Publishing (Verlag)
978-3-030-48907-6 (ISBN)
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.
Dr. Ertan Ermis is a professor at Istanbul Sabahattin Zaim University in the Faculty of Engineering and Natural Sciences in Istanbul, Turkey
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.
| Erscheinungsdatum | 31.10.2020 |
|---|---|
| Reihe/Serie | Food Engineering Series |
| Zusatzinfo | VII, 202 p. 27 illus. |
| Verlagsort | Cham |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Gewicht | 489 g |
| Themenwelt | Naturwissenschaften ► Chemie ► Organische Chemie |
| Technik ► Lebensmitteltechnologie | |
| Schlagworte | food powders • Food Powders Adhesion • Food Powders Behavior • Food Powders Characterization • Food Powders Physical Properties |
| ISBN-10 | 3-030-48907-8 / 3030489078 |
| ISBN-13 | 978-3-030-48907-6 / 9783030489076 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
