02270oam 2200493 450 991081120810332120190911100038.01-62870-386-50-85709-867-5(OCoLC)859395625(MiFhGG)GVRL6ZJT(EXLCZ)99267000000043362820130611d2013 uy 0engurun|---uuuuatxtccrHandbook of food powders processes and properties /edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang, and Pierre SchuckCambridge :Woodhead Publishing,2013.1 online resource (xxviii, 660 pages) illustrationsWoodhead 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.FoodBiotechnologyDried foodsFoodBiotechnology.Dried foods.641.4641.44Bhandari BheshBansal NidhiZhang Min(Food consultant),Schuck PierreMiFhGGMiFhGGBOOK9910811208103321Handbook of food powders4032471UNINA