Handbook of Food Powders Processes and Properties
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Form:Einzelkauf Download
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Sprache:Englisch
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eBook Format:ePUB 3
- ePUB 3 240,00 € ausgewählt
- ePUB 240,00 €
240,00 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB 3
Kopierschutz
Nein
Family Sharing
Nein
Text-to-Speech
Ja
Erscheinungsdatum
11.11.2023
Herausgeber
Bhesh Bhandari + weitereVerlag
Elsevier Science & Techn.Seitenzahl
736 (Printausgabe)
Dateigröße
77788 KB
Auflage
2. Auflage
Sprache
Englisch
EAN
9780443184369
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders.
Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field.
- Introduces six new chapters that incorporate the current developments in food powder technology
- Examines powder properties, including surface composition, shelf life and techniques used to examine particle size
- Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products
Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field.
- Introduces six new chapters that incorporate the current developments in food powder technology
- Examines powder properties, including surface composition, shelf life and techniques used to examine particle size
- Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products
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