Handbook of food powders : processes and properties / / edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang, and Pierre Schuck
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| Titolo: |
Handbook of food powders : processes and properties / / edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang, and Pierre Schuck
|
| Pubblicazione: | Cambridge : , : Woodhead Publishing, , 2013 |
| Descrizione fisica: | 1 online resource (xxviii, 660 pages) : illustrations |
| Disciplina: | 641.4 |
| 641.44 | |
| Soggetto topico: | Food - Biotechnology |
| Dried foods | |
| Persona (resp. second.): | BhandariBhesh |
| BansalNidhi | |
| ZhangMin (Food consultant) | |
| SchuckPierre | |
| Note generali: | Description based upon print version of record. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Nota di contenuto: | part I. Processing and handling of technologies -- part II. Powder properties -- part III. Speciality food powders. |
| Sommario/riassunto: | 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 s |
| Titolo autorizzato: | Handbook of food powders |
| ISBN: | 1-62870-386-5 |
| 0-85709-867-5 | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910787651103321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
Woodhead Publishing in food science, technology, and nutrition ; ; no. 255.