Food Powders Properties and Characterization
Food 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 per...
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cham
Springer International Publishing
2021
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| Ausgabe: | 1st edition |
| Schriftenreihe: | Food Engineering Series
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| Schlagworte: | |
| Online-Zugang: | DE-634 DE-1043 DE-1028 DE-1050 URL des Erstveröffentlichers |
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| 520 | |a Food 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. | ||
| 650 | 4 | |a Food-Biotechnology | |
| 650 | 4 | |a Organic chemistry | |
| 700 | 1 | |a Ermiş, Ertan |4 edt | |
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Datensatz im Suchindex
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|---|---|
| any_adam_object | |
| author2 | Ermiş, Ertan |
| author2_role | edt |
| author2_variant | e e ee |
| author_facet | Ermiş, Ertan |
| building | Verbundindex |
| bvnumber | BV047037927 |
| collection | ZDB-2-CMS ZDB-2-SXC |
| ctrlnum | (ZDB-2-CMS)978-3-030-48908-3 (OCoLC)1225881097 (DE-599)BVBBV047037927 |
| dewey-full | 664 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology 641 - Food and drink |
| dewey-raw | 664 641.3 |
| dewey-search | 664 641.3 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering 640 - Home and family management |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-3-030-48908-3 |
| edition | 1st edition |
| format | Electronic eBook |
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| id | DE-604.BV047037927 |
| illustrated | Illustrated |
| indexdate | 2024-12-24T08:34:31Z |
| institution | BVB |
| isbn | 9783030489083 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032445062 |
| oclc_num | 1225881097 |
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| owner | DE-1028 DE-634 DE-1043 DE-1050 |
| owner_facet | DE-1028 DE-634 DE-1043 DE-1050 |
| physical | 1 Online-Ressource (VII, 202 Seiten) Illustrationen |
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| publishDate | 2021 |
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| publisher | Springer International Publishing |
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| series2 | Food Engineering Series |
| spelling | Food Powders Properties and Characterization edited by Ertan Ermiş 1st edition Cham Springer International Publishing 2021 1 Online-Ressource (VII, 202 Seiten) Illustrationen txt rdacontent c rdamedia cr rdacarrier Food Engineering Series Food Powders Bulk Properties -- Food Powders Particle Properties -- Adhesion of Food Powders -- Characterization of the caking behaviour of food powders -- Characterisation of the rehydration behaviour of food powders -- Anticaking Additives for Food Powders -- Modification of Food Powders -- Powders from Fruit Waste -- The Microbiological Safety of Food Powders Food 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. Food-Biotechnology Organic chemistry Ermiş, Ertan edt Erscheint auch als Druck-Ausgabe 9783030489076 Erscheint auch als Druck-Ausgabe 9783030489090 Erscheint auch als Druck-Ausgabe 9783030489106 https://doi.org/10.1007/978-3-030-48908-3 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Food Powders Properties and Characterization Food-Biotechnology Organic chemistry |
| title | Food Powders Properties and Characterization |
| title_auth | Food Powders Properties and Characterization |
| title_exact_search | Food Powders Properties and Characterization |
| title_full | Food Powders Properties and Characterization edited by Ertan Ermiş |
| title_fullStr | Food Powders Properties and Characterization edited by Ertan Ermiş |
| title_full_unstemmed | Food Powders Properties and Characterization edited by Ertan Ermiş |
| title_short | Food Powders Properties and Characterization |
| title_sort | food powders properties and characterization |
| topic | Food-Biotechnology Organic chemistry |
| topic_facet | Food-Biotechnology Organic chemistry |
| url | https://doi.org/10.1007/978-3-030-48908-3 |
| work_keys_str_mv | AT ermisertan foodpowderspropertiesandcharacterization |