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Food powders properties and characte...

Ermis, Ertan.

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Food powders properties and characterization

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food powders properties and characterization/ edited by Ertan Ermis.
other author:	Ermis, Ertan.
Published:	Cham :Springer International Publishing : : 2021.,
Description:	vii, 202 p. :ill., digital ;24 cm.
[NT 15003449]:	Food Powders Bulk Properties -- Food Powders Particle Properties -- Adhesion of Food Powders -- Characterization of the caking behaviour of food powders -- Characterisation of the rehydration behaviour of food powders -- Anticaking Additives for Food Powders -- Modification of Food Powders -- Powders from Fruit Waste -- The Microbiological Safety of Food Powders.
Contained By:	Springer Nature eBook
Subject:	Food - Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-030-48908-3
ISBN:	9783030489083

Food powders properties and characterization
Food powders properties and characterization[electronic resource] /edited by Ertan Ermis. - Cham :Springer International Publishing :2021. - vii, 202 p. :ill., digital ;24 cm. - Food engineering series,1571-0297. - Food engineering series..

Food Powders Bulk Properties -- Food Powders Particle Properties -- Adhesion of Food Powders -- Characterization of the caking behaviour of food powders -- Characterisation of the rehydration behaviour of food powders -- Anticaking Additives for Food Powders -- Modification of Food Powders -- Powders from Fruit Waste -- The Microbiological Safety of Food Powders.

Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field. Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.

ISBN: 9783030489083

Standard No.: 10.1007/978-3-030-48908-3doiSubjects--Topical Terms:

695811
Food
--Biotechnology.

LC Class. No.: TP248.65.F66 / F66 2021

Dewey Class. No.: 641.3

Food powders properties and characterization
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245 0 0 $a Food powders properties and characterization $h [electronic resource] / $c edited by Ertan Ermis.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2021.
300 $a vii, 202 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food engineering series, $x 1571-0297
505 0 $a Food Powders Bulk Properties -- Food Powders Particle Properties -- Adhesion of Food Powders -- Characterization of the caking behaviour of food powders -- Characterisation of the rehydration behaviour of food powders -- Anticaking Additives for Food Powders -- Modification of Food Powders -- Powders from Fruit Waste -- The Microbiological Safety of Food Powders.
520 $a Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field. Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.
650 0 $a Food $x Biotechnology. $3 695811
650 0 $a Chemistry, Organic. $3 516206
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650 2 4 $a Organic Chemistry. $3 890856
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830 0 $a Food engineering series. $3 1567464
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950 $a Chemistry and Materials Science (SpringerNature-11644)