Food Powders Physical Properties, Processing, and Functionality /

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, mixi...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Ortega-Rivas, Enrique (Autor), Juliano, Pablo (Autor), Yan, Hong (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer US : Imprint: Springer, 2005.
Edición:1st ed. 2005.
Colección:Food Engineering Series,
Temas:
Food science.
Agriculture.
Food Science.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • Food Powders Characterization
  • Sampling
  • Particle Properties
  • Bulk Properties
  • Production, Handling, and Processing
  • Storage
  • Conveying
  • Size Reduction
  • Size Enlargement
  • Encapsulation Processes
  • Mixing
  • Separation and Classification
  • Drying
  • Undesirable Phenomena and their Relation to Processing.

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