Food Powders - Physical Properties, Processing, and Functionality
Barbosa-Cánovas, G.V., Ortega-Rivas, E., Juliano, P., Yan, H.
Food Powders is the first book that addresses key aspects of food powder technology. No other book has
focused exclusively on food powders, assembling information on their physical properties, production,
and functionality, which has been previously published mainly through research and review articles, reports
in trade magazines, and symposia presentations.
Written from an engineering perspective, this book is designed and developed as a useful reference
for individuals in both the food industry and academia interested in an organized and updated review.
The book consists of twelve chapters including several tables, figures, diagrams, and extensive literature
citation, and thoroughly covers the practical applications.
Food Powders will be a valuable addition to the food powder technology literature and will promote
additional interest in advancing food powders research, development, education and implementation.
Hardcover 372 pp ISBN 9780306478062
To find similar publications, click on a keyword below:
- Particle Properties
- Bulk Properties.
- Size Reduction.
- Encapsulation Processes
- Separation and Classification.
Undesirable Phenomena and their Relation to Processing.
: food ingredients
: food science