Food Powders [E-Book] : Physical Properties, Processing, and Functionality / by Gustavo V. Barbosa-Cánovas, Enrique Ortega-Rivas, Pablo Juliano, Hong Yan.
Food Powders: Physical Properties, Processing, and Functionality is 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, mixi...
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Full text |
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Personal Name(s): | Barbosa-Cánovas, Gustavo V. author |
Juliano, Pablo. author / Ortega-Rivas, Enrique. author / Yan, Hong. author | |
Imprint: |
Boston, MA :
Springer US,
2005
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Physical Description: |
XVI, 372 p. online resource. |
Note: |
englisch |
ISBN: |
9780387276137 |
DOI: |
10.1007/0-387-27613-0 |
Series Title: |
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Food Engineering Series
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Subject (LOC): |
- Food Powders Characterization
- Sampling
- Particle Properties
- Bulk Properties
- Production, Handling, and Processing
- Storage
- Conveying
- Size Reduction
- Size Enlargement
- Encapsulation Processes
- Mixing
- Separation and Classification
- Drying
- Undesirable Phenomena and their Relation to Processing.