02603nam 2200625 450 991046267350332120200903223051.01-62870-386-50-85709-867-5(CKB)2670000000433628(EBL)1574962(OCoLC)865332627(SSID)ssj0001114344(PQKBManifestationID)11945105(PQKBTitleCode)TC0001114344(PQKBWorkID)11054370(PQKB)10692365(MiAaPQ)EBC1574962(Au-PeEL)EBL1574962(CaPaEBR)ebr10811747(CaONFJC)MIL548899(EXLCZ)99267000000043362820130611d2013 uy| 0engur|n|---|||||txtccrHandbook of food powders processes and properties /edited by Bhesh Bhandari [and three others]Philadelphia, PA :Woodhead Pub.,2013.1 online resource (689 p.)Woodhead Publishing series in food science, technology and nutrition,2042-8049 ;number 255Description based upon print version of record.0-85709-513-7 Includes bibliographical references and index.part I. Processing and handling of technologies -- part II. Powder properties -- part III. Speciality food powders.Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties.Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and sWoodhead Publishing in food science, technology, and nutrition ;no. 255.Dried foodsFoodAnalysisFoodCompositionElectronic books.Dried foods.FoodAnalysis.FoodComposition.641.4641.44Bhandari Bhesh518306MiAaPQMiAaPQMiAaPQBOOK9910462673503321Handbook of food powders2254963UNINA