Encapsulated and Powdered Foods (Food Science and Technology)
Charles Onwulata
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.
年:
2005
出版:
1
出版社:
CRC Press
语言:
english
页:
501
ISBN 10:
0824753275
文件:
PDF, 14.63 MB
IPFS:
,
english, 2005
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