Encapsulated and Powdered Foods (Food Science and Technology)

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9780824753276: Encapsulated and Powdered Foods (Food Science and Technology)
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Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.

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This volume provides fundamental and practical information on the importance of food powders and encapsulation along with practical applications. In conclusion, this book can be excellent resource for scientists and technologists, who work with food powders and their applications in new product development.
-Carbohydrate Polymers

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Book Description Taylor Francis Inc, United States, 2005. Hardback. Condition: New. New.. Language: English . Brand New Book. Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders. Seller Inventory # AA69780824753276

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Book Description Taylor Francis Inc, United States, 2005. Hardback. Condition: New. New.. Language: English . Brand New Book. Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders. Seller Inventory # AA69780824753276

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