LEADER 02270oam  2200493   450 
001 9910811208103321
005 20190911100038.0
010   $a1-62870-386-5
010   $a0-85709-867-5
035   $a(OCoLC)859395625
035   $a(MiFhGG)GVRL6ZJT
035   $a(EXLCZ)992670000000433628
100   $a20130611d2013      uy             0
101 0 $aeng
135   $aurun|---uuuua
181   $ctxt
182   $cc
183   $acr
200 00$aHandbook of food powders $eprocesses and properties /$fedited by Bhesh Bhandari, Nidhi Bansal, Min Zhang, and Pierre Schuck
210  1$aCambridge :$cWoodhead Publishing,$d2013.
215   $a1 online resource (xxviii, 660 pages) $cillustrations
225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vnumber 255
300   $aDescription based upon print version of record.
311   $a0-85709-513-7 
320   $aIncludes bibliographical references and index.
327   $apart I. Processing and handling of technologies -- part II. Powder properties -- part III. Speciality food powders.
330   $aMany food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties.Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and s
410  0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 255.
606   $aFood$xBiotechnology
606   $aDried foods
615  0$aFood$xBiotechnology.
615  0$aDried foods.
676   $a641.4
676   $a641.44
702   $aBhandari$b Bhesh
702   $aBansal$b Nidhi
702   $aZhang$b Min$c(Food consultant),
702   $aSchuck$b Pierre
801  0$bMiFhGG
801  1$bMiFhGG
906   $aBOOK
912   $a9910811208103321
996   $aHandbook of food powders$94032471
997   $aUNINA