Handbook of food powders: processes and properties

Handbook of food powders: processes and properties. Edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck Cambridge, UK: Woodhead Publishing, 2013. doi:10.1533/9780857098672


Title Handbook of food powders: processes and properties
Place of Publication Cambridge, UK
Publisher Woodhead Publishing
Publication year 2013
Sub-type Edited book
DOI 10.1533/9780857098672
Volume 255
Series Woodhead Publishing Series in Food Science, Technology and Nutrition
ISBN 9780857095138
9780857098672
ISSN 2042-8049
2042-8057
Language eng
Editor Bhesh Bhandari
Nidhi Bansal
Min Zhang
Pierre Schuck
Total number of pages 660
Formatted Abstract/Summary
- explores the processing and handling technologies in the production of food powders
- examines powder properties, including surface composition, shelf life, and techniques used to examine particle size
- focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products
- an essential reference for the food powder production and handling industries, including product development and quality control departments

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.
Q-Index Code AX
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Book
Collections: Non HERDC
School of Agriculture and Food Sciences
 
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Created: Mon, 20 Jan 2014, 15:20:03 EST by Nidhi Bansal on behalf of School of Agriculture and Food Sciences