Handbook of Food Powders : Processes and Properties
Language: English
Published by Woodhead Publishing, 2023
Series: Book 291 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
- New
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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- Title
- Handbook of Food Powders : Processes and Properties
- Author
- Bhandari, Bhesh R. (EDT); Bansal, Nidhi (EDT); Zhang, Min (EDT); Schuck, Pierre (EDT)
- Publisher
- Woodhead Publishing
- Publication year
- 2023
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0323988202
- ISBN 13
- 9780323988209
- Edition
- 2nd Edition
- Series
- Book 291 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders.
Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field.
- Introduces six new chapters that incorporate the current developments in food powder technology
- Examines powder properties, including surface composition, shelf life and techniques used to examine particle size
- Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products
"Synopsis" may belong to another edition of this title.
About the Author
Nidhi Bansal has been working at the University of Queensland for the last 8 years in the field of Dairy Science and Technology. Currently, she is advising 13 PhD students. Nine of her students completed their PhDs from 2013-15. In addition to her research publications in the field, Dr. Bansal has also co-edited the book Handbook of Food Powders: Processes and Properties (Woodhead Publishing, Elsevier) and contributed a book chapter on “Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients in Advanced Dairy Chemistry-1B, Proteins: Applied Aspects.
Professor Min Zhang has been working at the School of Food Science and Technology, Jiangnan University, China, for the last 20 years. Professor Zhang is one of the highly cited researchers in China in food science discipline. He has published two co-edited books in food science and several other books in Chinese. Professor Zhang has several projects on food 3D printing technologies. Professor Zhang is a reputed professor in food science and engineering research in China.
Dr Pierre Schuck is a researcher at INRA, France.
"About the title" may belong to another edition of this title.
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