Food powders : physical properties, processing, and functionality

Resource Information

The work Food powders : physical properties, processing, and functionality represents a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool. This resource is a combination of several types including: Work, Language Material, Books.

Label

Food powders : physical properties, processing, and functionality

Title remainder

physical properties, processing, and functionality

Statement of responsibility

Gustavo V. Barbosa-Cánovas ... [et al.]

Contributor

• Barbosa-Cánovas, Gustavo V

Subject

• Dried food industry -- Quality control
• Dried foods
• Dried foods -- Analysis
• Dried foods -- Biotechnology
• Food -- Drying

Language

eng

Summary

Addresses key aspects of food powder technology. This book presents 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, mixing, agglomeration, and encapsulation

Member of

• Food engineering series
• Online access with purchase: Springer

Cataloging source

GW5XE

Dewey number

641.3754

Illustrations

illustrations

Index

index present

LC call number

TX609

LC item number

.F66 2005eb

Literary form

non fiction

Nature of contents

• dictionaries
• bibliography