001432254 000__ 05455cam\a2200553\i\4500
001432254 001__ 1432254
001432254 003__ OCoLC
001432254 005__ 20230309003432.0
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001432254 007__ cr\cn\nnnunnun
001432254 008__ 201103s2021\\\\sz\\\\\\ob\\\\001\0\eng\d
001432254 019__ $$a1204142922$$a1237440864
001432254 020__ $$a3030489086$$q(electronic book)
001432254 020__ $$a9783030489083$$q(electronic bk.)
001432254 020__ $$z3030489078
001432254 020__ $$z9783030489076
001432254 0247_ $$a10.1007/978-3-030-48908-3$$2doi
001432254 035__ $$aSP(OCoLC)1202752083
001432254 040__ $$aYDX$$beng$$erda$$epn$$cYDX$$dEBLCP$$dUKAHL$$dGW5XE$$dYDXIT$$dOCLCO$$dOCLCF$$dN$T$$dOCLCQ$$dOCLCO$$dOCLCQ
001432254 049__ $$aISEA
001432254 050_4 $$aTP248.65.F66$$bF66 2021
001432254 08204 $$a641.3$$223
001432254 24500 $$aFood powders properties and characterization /$$cErtan Ermiş, editor.
001432254 264_1 $$aCham, Switzerland :$$bSpringer,$$c[2021]
001432254 300__ $$a1 online resource
001432254 336__ $$atext$$btxt$$2rdacontent
001432254 337__ $$acomputer$$bc$$2rdamedia
001432254 338__ $$aonline resource$$bcr$$2rdacarrier
001432254 4901_ $$aFood Engineering series
001432254 504__ $$aIncludes bibliographical references and index.
001432254 5050_ $$aChapter 1: Food Powders Bulk Properties; 1.1 Bulk Density; 1.2 Flowability; 1.3 Reconstitution Properties -- Chapter 2: Food Powders Particle Properties; 2.1 Particle Shape; 2.2 Particle Density; 2.3 Particle Morphology; 2.4 The Effect of Process Method and Conditions on Particle Properties; 2.5 The Effect of Particle Properties on Physicochemical Properties of Food Powder -- Chapter 3: Adhesion of Food Powders; 3.1 Introduction; 3.2 Adhesion of Food Powders; 3.3 Powder Coating Systems; 3.4 Adhesion Mechanisms; 3.5 Methods to Measure Particle Adhesion; 3.6 Conclusion -- Chapter 4: Characterization of the Caking Behaviour of Food Powders; 4.1 Introduction; 4.2 Physical and Visual Techniques for Characterising Caking Behaviour; 4.3 Examples of the Application of the Physical and Visual Techniques for Assessing the Caking Behaviour of Food Powders; 4.4 Conclusions -- Chapter 5: Characterisation of the Rehydration Behaviour of Food Powders; 5.1 Introduction; 5.2 Powder Wettability; 5.3 Solubilisation Ability; 5.4 Qualitative and Quantitative Assessment of Rehydration Behaviour in a Stirred Vessel; 5.5 Examples of the Application of the Characterisation Techniques to Assessing the Rehydration Behaviour of Food Powders; 5.6 Conclusions -- Chapter 6: Anticaking Additives for Food Powders; 6.1 Caking Formation in Food Powders; 6.2 Chemical Substances in Functional Class: Anticaking Agents; 6.3 Commonly Used Anticaking Agents; 6.4 Stearates; 6.5 Phosphates; 6.6 Novel Anticaking Agents; 6.7 Dietary Exposure to Anticaking Agents; 6.8 Regulations -- Chapter 7: Modification of Food Powders; 7.1 Introduction; 7.2 Agglomeration; 7.3 Agglomeration Techniques; 7.4 Criteria for Selection of Agglomeration Processes; 7.5 Instantizing Processes; 7.6 Porous Powders; 7.7 Conclusion -- Chapter 8: Powders from Fruit Waste; 8.1 Introduction; 8.2 Composition and Therapeutic Benefits of Fruit Waste; 8.3 Drying Technology; 8.4 Products Developed from Fruit Waste Powders; 8.5 Other Advantages of Fruit Waste Powders; 8.6 Conclusion -- Chapter 9: The Microbiological Safety of Food Powders; 9.1 Introduction; ; 9.2 Implicated Food Borne Pathogens Linked with Powdered Foods; 9.3 Issue of Existing Decontamination Techniques on Achieving Microbial Safety of Food Powders; ; 9.4 Novel Technologies to Assure Microbiological Safety in Food Powders; 9.5 Future Trends to Assure Microbial Safety in Food Powder Industry: An Outlook; 9.6 Conclusion
001432254 506__ $$aAccess limited to authorized users.
001432254 520__ $$aFood powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field. Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.
001432254 588__ $$aOnline resource; title from digital title page (viewed on January 22, 2021).
001432254 650_0 $$aFood$$xBiotechnology.
001432254 650_0 $$aChemistry, Organic.
001432254 650_6 $$aAliments$$xBiotechnologie.
001432254 650_6 $$aChimie organique.
001432254 655_0 $$aElectronic books.
001432254 7001_ $$aErmis, Ertan,$$eeditor.
001432254 77608 $$iPrint version:$$z3030489078$$z9783030489076$$w(OCoLC)1153299759
001432254 77608 $$iPrint version:$$tFood powders properties and characterization$$z9783030489076$$w(OCoLC)1223316322
001432254 830_0 $$aFood engineering series (Springer)
001432254 852__ $$bebk
001432254 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-48908-3$$zOnline Access$$91397441.1
001432254 909CO $$ooai:library.usi.edu:1432254$$pGLOBAL_SET
001432254 980__ $$aBIB
001432254 980__ $$aEBOOK
001432254 982__ $$aEbook
001432254 983__ $$aOnline
001432254 994__ $$a92$$bISE