Handbook of food powders : processes and properties /

Handbook of food powders : processes and properties / edited by Bhesh Bhandari [and others].

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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 involve...

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Bibliographic Details
Online Access: Full Text (via ScienceDirect)
Other Authors: Bhandari, Bhesh (Editor)
Format: Electronic eBook
Language:English
Published: Cambridge, UK : Woodhead Publishing, 2013.
Series:Woodhead Publishing in food science, technology, and nutrition ; 255.
Subjects:
Dried foods.
Dried foods > Composition.
Dried foods > Processing.
Food > Preservation.
Powders.
Food science.
Dried foods
Food > Preservation
Powders
Table of Contents:
  • Part I. Processing and handling of technologies
  • part II. Powder properties
  • part III. Speciality food powders.

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