Encapsulated and Powdered Foods (Food Science and Technology Series)

Encapsulated and Powdered Foods (Food Science and Technology Series)

by Charles Onwulata, Onwulata Onwulata
     
 

ISBN-10: 0824753275

ISBN-13: 9780824753276

Pub. Date: 05/28/2005

Publisher: Taylor & Francis

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 processes and a range of

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Overview

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 processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.

Product Details

ISBN-13:
9780824753276
Publisher:
Taylor & Francis
Publication date:
05/28/2005
Series:
Food Science and Technology Series
Pages:
528
Product dimensions:
7.10(w) x 10.10(h) x 1.40(d)

Table of Contents

Food Powder Property. Food Powder Processing. Powder Handling and Analysis. Food Powder Ingredients. Encapsulated Food Powders.

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