Chemical deterioration and physical instability of food powders

Intipunya, P. and Bhandari, B. R. (2010). Chemical deterioration and physical instability of food powders. In Leif H. Skibsted, Jens Risbo and Mogens L. Anderson (Ed.), Chemical deterioration and physical instability of food and beverages (pp. 663-700) Cambridge, U.K.: Woodhead Publishing; CRC Press LLC.

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Name Description MIMEType Size Downloads
Author Intipunya, P.
Bhandari, B. R.
Title of chapter Chemical deterioration and physical instability of food powders
Title of book Chemical deterioration and physical instability of food and beverages
Place of Publication Cambridge, U.K.
Publisher Woodhead Publishing; CRC Press LLC
Publication Year 2010
Sub-type Research book chapter (original research)
Series Woodhead Publishing in food science, technology, and nutrition
ISBN 9781439827727
1439827729
9781845694951
1845694953
9781845699260
1845699262
Editor Leif H. Skibsted
Jens Risbo
Mogens L. Anderson
Volume number 186
Chapter number 22
Start page 663
End page 700
Total pages 38
Total chapters 24
Collection year 2011
Language eng
Formatted Abstract/Summary
Physical and chemical deteriorations of food powders affectfunctionality of the powders during handling and utilization. Understanding ofphysical and chemical changes of food powders during storage can lead to betterquality control and management to achieve powders with their intendedfunctions. The principles of powder structure, basic and functional properties, techniques for formation of powders and manipulation of their properties areexplained in this chapter. Physical changes, including stickiness, caking, structuralcollapse, crystallization, and loss of flowability and protein solubility, are themajor causes of physical quality degradation of food powders. Maillard browning, release of free fats, and loss of volatiles in encapsulated powders are examples ofchemical deteriorations during storage. Phenomena related to glass transition, and its effect on powder stability, are highlighted. Several approaches forprevention of physical instability and chemical deterioration are also suggested.
Keyword Powder properties
Powder formation
Glass transition
Chemical deterioration
Physical changes
Q-Index Code B1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Book Chapter
Collections: Official 2011 Collection
School of Agriculture and Food Sciences
 
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Created: Fri, 03 Jun 2011, 12:19:16 EST by Marie-Louise Moore on behalf of School of Agriculture and Food Sciences