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Handbook of food powders: processes and properties

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Food powders are materials that have been reduced to particulates. To achieve long term stability and usability, many liquid or solid food products and ingredients are dehydrated or mechanically converted into powder form. These days, drying is a ubiquitous unit operation in the food industry and has been successfully utilized by food technologists to develop several high-value products. Low moisture and water activity in food powder products no only enhances their shelf life but also provides ease of storage, handling, and transport. The editors and contributing chapter authors have compiled information about different processes involved in the production of food powders, their further processing, and the functional properties of these powders. This book intends to provide an updated review from established experts involved in both the powder food industry and academia.

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Availability

Detail Information

Series Title

Woodhead Publishing series in food science, technology and nutrition, number 255

Call Number

[ITP-LIB-579]

Publisher

enk : Woodhead Publishing., 2013

Collation

xxviii, 660 pages : illustrations ; 25 cm.

Language

English

ISBN/ISSN

9780857095138

Classification

TP248.65.F66 H36 2013

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Food

Specific Detail Info

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Statement of Responsibility

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