Analytical methods for food and dairy powders /

Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great...

Descripción completa

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Schuck, Pierre
Otros Autores: Dolivet, Anne, Jeantet, Romain
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012.
Temas:
Food > Analysis.
Food > Composition.
Dairy products > Drying.
Aliments > Analyse.
TECHNOLOGY & ENGINEERING > Food Science.
Dairy products > Drying
Food > Analysis
Food > Composition
analyse
analysis
samenstelling
composition
drogen
drying
voedsel
food
melkproducten
milk products
Dairy Products
Zuivelproducten
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Matter
  • Colour Plates
  • Dehydration Processes and their Influence on Powder Properties
  • Determination of Dry Matter and Total Dry Matter
  • Determination of Nitrogen Fractions
  • Determination of the Rate of Lactose Crystallisation
  • Determination of Total Fat and Free Fat Content
  • Determination of the Ash Content
  • Determination of Particle Size and Friability
  • Determination of Flowability and Floodability Indices
  • Determination of Density, Interstitial Air Content and Occluded Air Content
  • Determination of Colour and Appearance
  • Determination of the Sorption Isotherm, Water Activity and Hygroscopicity of Powders
  • Determination of Glass Transition Temperature Range
  • Determination of Rehydration Ability
  • Summary and General Conclusion
  • Index.

Ejemplares similares