Encapsulated and Powdered Foods

Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.

List of contents

Food Powder Property. Food Powder Processing. Powder Handling and Analysis. Food Powder Ingredients. Encapsulated Food Powders.

About the author

Charles Onwulata

Summary

Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.

Product details

• Authors: Charles Onwulata
• Assisted by: Charles Onwulata (Editor), Onwulata Charles (Editor)
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Paperback / Softback
• Released: 31.08.2019
• EAN: 9780367392765
• ISBN: 978-0-367-39276-5
• No. of pages: 528
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Biology > Genetics, genetic engineering; Food & beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General, Food and beverage processing and engineering