Food powders : physical properties, processing, and functionality
Food Powders: Physical Properties, Processing, and Functionality is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixi...
Tallennettuna:
| Päätekijä: | |
|---|---|
| Aineistotyyppi: | Livre numérique |
| Kieli: | Anglais |
| Julkaistu: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Sarja: | Food Engineering Series
|
| Linkit: | Accès sur la plateforme de l'éditeur Accès sur la plateforme de l'éditeur (Springer) Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Huomautus: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Food Powders, Texte imprimé, 9780387500041 • Food Powders, Texte imprimé, 9781441934079 • Food Powders, Texte imprimé, 9780306478062 |
Sisällysluettelo:
- Food Powders Characterization
- Sampling
- Particle Properties
- Bulk Properties
- Production, Handling, and Processing
- Storage
- Conveying
- Size Reduction
- Size Enlargement
- Encapsulation Processes
- Mixing
- Separation and Classification
- Drying
- Undesirable Phenomena and their Relation to Processing.