Handbook of food powders: processes and properties
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Oxford [u.a.]
Woodhead Publ.
2013
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
255 |
| Schlagworte: | |
| Online-Zugang: | DE-1046 DE-860 DE-188 Volltext |
| Beschreibung: | 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 Includes bibliographical references and index |
| Beschreibung: | 1 Online-Ressource (XXVI, 660 S.) |
| ISBN: | 9780857098672 9781628703863 |
Internformat
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| 245 | 1 | 0 | |a Handbook of food powders |b processes and properties |c ed. by Bhesh Bhandari ... |
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| 490 | 0 | |a Woodhead Publishing in food science, technology, and nutrition |v 255 | |
| 500 | |a 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 | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 4 | |a Dried foods | |
| 650 | 4 | |a Dried foods |x Composition | |
| 650 | 4 | |a Dried foods |x Processing | |
| 650 | 4 | |a Food |x Preservation | |
| 650 | 4 | |a Powders | |
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| 689 | 0 | |5 DE-604 | |
| 700 | 1 | |a Bhandari, Bhesh |0 (DE-588)1026458102 |4 edt | |
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Datensatz im Suchindex
| _version_ | 1824408372276887552 |
|---|---|
| adam_text | |
| any_adam_object | |
| author2 | Bhandari, Bhesh |
| author2_role | edt |
| author2_variant | b b bb |
| author_GND | (DE-588)1026458102 |
| author_facet | Bhandari, Bhesh |
| building | Verbundindex |
| bvnumber | BV042313287 |
| classification_rvk | VN 8002 |
| collection | ZDB-33-ESD ZDB-4-EBA ZDB-33-EBS |
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| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2025-02-18T15:10:06Z |
| institution | BVB |
| isbn | 9780857098672 9781628703863 |
| language | English |
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| publishDate | 2013 |
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| publisher | Woodhead Publ. |
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| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Handbook of food powders processes and properties ed. by Bhesh Bhandari ... Oxford [u.a.] Woodhead Publ. 2013 1 Online-Ressource (XXVI, 660 S.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition 255 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 Includes bibliographical references and index TECHNOLOGY & ENGINEERING / Food Science bisacsh Dried foods Dried foods Composition Dried foods Processing Food Preservation Powders Pulver (DE-588)4219041-1 gnd rswk-swf Pulvermethode (DE-588)4176353-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Pulver (DE-588)4219041-1 s Pulvermethode (DE-588)4176353-1 s DE-604 Bhandari, Bhesh (DE-588)1026458102 edt Erscheint auch als Druck-Ausgabe 978-0-85709-513-8 http://www.sciencedirect.com/science/book/9780857095138 Verlag Volltext |
| spellingShingle | Handbook of food powders processes and properties TECHNOLOGY & ENGINEERING / Food Science bisacsh Dried foods Dried foods Composition Dried foods Processing Food Preservation Powders Pulver (DE-588)4219041-1 gnd Pulvermethode (DE-588)4176353-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4219041-1 (DE-588)4176353-1 (DE-588)4034870-2 (DE-588)4143413-4 |
| title | Handbook of food powders processes and properties |
| title_auth | Handbook of food powders processes and properties |
| title_exact_search | Handbook of food powders processes and properties |
| title_full | Handbook of food powders processes and properties ed. by Bhesh Bhandari ... |
| title_fullStr | Handbook of food powders processes and properties ed. by Bhesh Bhandari ... |
| title_full_unstemmed | Handbook of food powders processes and properties ed. by Bhesh Bhandari ... |
| title_short | Handbook of food powders |
| title_sort | handbook of food powders processes and properties |
| title_sub | processes and properties |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Dried foods Dried foods Composition Dried foods Processing Food Preservation Powders Pulver (DE-588)4219041-1 gnd Pulvermethode (DE-588)4176353-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Dried foods Dried foods Composition Dried foods Processing Food Preservation Powders Pulver Pulvermethode Lebensmittel Aufsatzsammlung |
| url | http://www.sciencedirect.com/science/book/9780857095138 |
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