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Table of Contents
Chapter 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
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