The Resource Handbook of food powders : processes and properties, edited by Bhesh Bhandari [and others], (electronic book)
Handbook of food powders : processes and properties, edited by Bhesh Bhandari [and others], (electronic book)
Resource Information
The item Handbook of food powders : processes and properties, edited by Bhesh Bhandari [and others], (electronic book) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.This item is available to borrow from 1 library branch.
Resource Information
The item Handbook of food powders : processes and properties, edited by Bhesh Bhandari [and others], (electronic book) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.
This item is available to borrow from 1 library branch.
- Summary
- 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. Explores the processing and handling technologies in the production of food powdersExamines powder properties, including surface composition, shelf life, and techniques used to examine particle sizeFocusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products
- Language
- eng
- Extent
- 1 online resource (xxviii, 660 pages)
- Contents
-
- Part I. Processing and handling of technologies
- part II. Powder properties
- part III. Speciality food powders
- Isbn
- 9780857098672
- Label
- Handbook of food powders : processes and properties
- Title
- Handbook of food powders
- Title remainder
- processes and properties
- Statement of responsibility
- edited by Bhesh Bhandari [and others]
- Language
- eng
- Summary
- 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. Explores the processing and handling technologies in the production of food powdersExamines powder properties, including surface composition, shelf life, and techniques used to examine particle sizeFocusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products
- Cataloging source
- AU@
- Dewey number
- 664
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TP248.65.F66
- Literary form
- non fiction
- Nature of contents
-
- dictionaries
- bibliography
- http://library.link/vocab/relatedWorkOrContributorName
- Bhandari, Bhesh
- Series statement
- Woodhead Publishing series in food science, technology and nutrition
- Series volume
- 255
- http://library.link/vocab/subjectName
-
- Dried foods
- Dried foods
- Dried foods
- Food
- Powders
- Label
- Handbook of food powders : processes and properties, edited by Bhesh Bhandari [and others], (electronic book)
- Antecedent source
- file reproduced from original
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- mixed
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Part I. Processing and handling of technologies -- part II. Powder properties -- part III. Speciality food powders
- Control code
- SCIDI859395625
- Dimensions
- unknown
- Extent
- 1 online resource (xxviii, 660 pages)
- File format
- unknown
- Form of item
- online
- Isbn
- 9780857098672
- Level of compression
- uncompressed
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- illustrations.
- Quality assurance targets
- unknown
- Reformatting quality
- access
- Sound
- unknown sound
- Specific material designation
- remote
- Label
- Handbook of food powders : processes and properties, edited by Bhesh Bhandari [and others], (electronic book)
- Antecedent source
- file reproduced from original
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- mixed
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Part I. Processing and handling of technologies -- part II. Powder properties -- part III. Speciality food powders
- Control code
- SCIDI859395625
- Dimensions
- unknown
- Extent
- 1 online resource (xxviii, 660 pages)
- File format
- unknown
- Form of item
- online
- Isbn
- 9780857098672
- Level of compression
- uncompressed
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- illustrations.
- Quality assurance targets
- unknown
- Reformatting quality
- access
- Sound
- unknown sound
- Specific material designation
- remote
Library Links
Embed
Settings
Select options that apply then copy and paste the RDF/HTML data fragment to include in your application
Embed this data in a secure (HTTPS) page:
Layout options:
Include data citation:
<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.liverpool.ac.uk/portal/Handbook-of-food-powders--processes-and/FGpiRw4zGOM/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/portal/Handbook-of-food-powders--processes-and/FGpiRw4zGOM/">Handbook of food powders : processes and properties, edited by Bhesh Bhandari [and others], (electronic book)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.liverpool.ac.uk/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.liverpool.ac.uk/">Sydney Jones Library, University of Liverpool</a></span></span></span></span></div>
Note: Adjust the width and height settings defined in the RDF/HTML code fragment to best match your requirements
Preview
Cite Data - Experimental
Data Citation of the Item Handbook of food powders : processes and properties, edited by Bhesh Bhandari [and others], (electronic book)
Copy and paste the following RDF/HTML data fragment to cite this resource
<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.liverpool.ac.uk/portal/Handbook-of-food-powders--processes-and/FGpiRw4zGOM/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/portal/Handbook-of-food-powders--processes-and/FGpiRw4zGOM/">Handbook of food powders : processes and properties, edited by Bhesh Bhandari [and others], (electronic book)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.liverpool.ac.uk/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.liverpool.ac.uk/">Sydney Jones Library, University of Liverpool</a></span></span></span></span></div>
