Analytical methods for food and dairy powders

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Bibliographic Details
Main Authors Schuck, Pierre (Author), Dolivet, Anne (Author), Jeantet, Romain, 1970- (Author)
Corporate Author John Wiley & Sons
Format Electronic eBook
LanguageEnglish
Published Chichester : Wiley-Blackwell, 2012
Subjects
potraviny
mléčné výrobky
sušení
dehydratace
sušení potravin
analýza potravin
analytické metody
food
dairy products
drying
dehydration
food drying
food analysis
analytical methods
příručky
elektronické knihy
handbooks and manuals
electronic books
Online AccessFull text
ISBN9781118307397
978-0-4706-5598-6
Physical Description1 online zdroj (xix, 228 strany, 4 nečíslované strany obrazových příloh) : barevné ilustrace

Cover

Table of Contents:
  • 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

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