Handbook of food powders : processes and properties

Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involve...

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Bibliographic Details
Other Authors: Bhandari, Bhesh. (Editor)
Format: eBook
Language: English
Published: Cambridge, UK : Woodhead Publishing, 2013.
Series: Woodhead Publishing in food science, technology, and nutrition ; 255.
Subjects:
Dried foods.
Dried foods > Composition.
Dried foods > Processing.
Food > Preservation.
Powders.
Food science.
elektronické knihy
electronic books
ISBN: 9780857098672
0857098675
9781628703863
1628703865
9780857095138
0857095137
Physical Description: 1 online resource (xxviii, 660 pages) : illustrations

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Table of contents

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020 |a 9780857098672  |q (electronic bk.) 
020 |a 0857098675  |q (electronic bk.) 
020 |a 9781628703863  |q (electronic bk.) 
020 |a 1628703865  |q (electronic bk.) 
020 |z 9780857095138 
020 |z 0857095137 
024 8 |a ebr10811747 
035 |a (OCoLC)859395625  |z (OCoLC)863085654  |z (OCoLC)865332627  |z (OCoLC)1055338668  |z (OCoLC)1065814549  |z (OCoLC)1081240499  |z (OCoLC)1228576234 
245 0 0 |a Handbook of food powders :  |b processes and properties /  |c edited by Bhesh Bhandari [and others]. 
260 |a Cambridge, UK :  |b Woodhead Publishing,  |c 2013. 
300 |a 1 online resource (xxviii, 660 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing series in food science, technology and nutrition,  |x 2042-8049 ;  |v 255 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders. The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. Explores the processing and handling technologies in the production of food powdersExamines powder properties, including surface composition, shelf life, and techniques used to examine particle sizeFocusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products. 
504 |a Includes bibliographical references and index. 
505 0 |a Part I. Processing and handling of technologies -- part II. Powder properties -- part III. Speciality food powders. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Dried foods. 
650 0 |a Dried foods  |x Composition. 
650 0 |a Dried foods  |x Processing. 
650 0 |a Food  |x Preservation. 
650 0 |a Powders. 
650 0 |a Food science. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Bhandari, Bhesh.  |4 edt 
776 0 8 |i Print version:  |a Bhandari, B.  |t Handbook Of Food Powders : Processes And Properties.  |d Burlington : Elsevier Science, ©2013  |z 9780857095138 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v 255. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpHFPPP002/handbook-of-food?kpromoter=marc  |y Full text 

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