Handbook of food powders | Handbook of food powders: Processes and properties
2013
Bhandari, Bhesh | Bansal, Nidhi | Zhang, Min | Schuck, Pierre | Agriculture and Food Sciences ; The University of Queensland (UQ [All campuses : Brisbane, Dutton Park Gatton, Herston, St Lucia and other locations]) | Agriculture and Food Sciences ; The University of Queensland (UQ [All campuses : Brisbane, Dutton Park Gatton, Herston, St Lucia and other locations]) | Food Science ; Jiangnan University | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Bhesh Bhandari , Nidhi Bansal , Min Zhang, Pierre Schuck
Food powders are materials that have been reduced to particulates. To achieve long term stability and usability, many liquid or solid food products and ingredients are dehydrated or mechanically converted into powder form. These days, drying is a ubiquitous unit operation in the food industry and has been successfully utilized by food technologists to develop several high-value products. Low moisture and water activity in food powder products no only enhances their shelf life but also provides ease of storage, handling, and transport. The editors and contributing chapter authors have compiled information about different processes involved in the production of food powders, their further processing, and the functional properties of these powders. This book intends to provide an updated review from established experts involved in both the powder food industry and academia.
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Эту запись предоставил Institut national de la recherche agronomique