Book Details

Food Powders

Publication year: 2005

ISBN: 978-0-387-27613-7

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Food Powders: Physical Properties, Processing, and Functionality is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality.


Subject: Chemistry and Materials Science, Barbosa-Canovas, Food, Food industry, Food powder, Sprocessing