Download or read book Food Powders Properties and Characterization written by Ertan Ermiş and published by Springer Nature. This book was released on 2020-10-29 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Food Powders written by Enrique Ortega-Rivas and published by Springer Science & Business Media. This book was released on 2006-04-04 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
Download or read book Characterization of Food Powders written by Hong Yan and published by . This book was released on 1996 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Food Powders written by Bhesh Bhandari and published by Elsevier. This book was released on 2023-11-11 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Characterization and Functionality of Food Powders written by H. Yan and published by . This book was released on 1997 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Encapsulated and Powdered Foods written by Charles Onwulata and published by CRC Press. This book was released on 2005-05-26 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 processe
Download or read book Physicochemical characterization of food powders written by Charlotte Pecalvel and published by . This book was released on 2016 with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Characterization of the Rehydration Behavior of Food Powders written by Julia Wangler and published by . This book was released on 2019 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food By Product Based Functional Food Powders written by Özlem Tokuşoğlu and published by CRC Press. This book was released on 2018-01-29 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be obtained by processing fruits, vegetables, meat, seafood, milk and dairy, cereal, nuts, fats, and oils; drying by-products and converting them into powder offers a way to preserve them as useful and valuable products. Food By-product Based Functional Food Powders discusses food powders derived from food by-products and waste as well as their chemical characterization, functional properties, unique bioactive features, enhancing technologies, processing of food by-product powders, and utilization. The book discusses how these by-products may be evaluated as a source of dietary phytochemicals including phenolic antioxidants, carotenoids, other bioactive polyphenols, and dietary fiber; as a source of proteins, peptides, and amino acids; as extruded products; as a source of collagen and gelatin; and as a source of various food additive materials.
Download or read book Physico chemical Characteristics of Food Powders that Lead to Caking and Methods of Prevention written by Robert C. Musser and published by . This book was released on 2002 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Electromagnetic Technologies in Food Science written by Vicente M. Gómez-López and published by John Wiley & Sons. This book was released on 2021-11-30 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.
Download or read book Characterization of Cereals and Flours written by Gonul Kaletunc and published by CRC Press. This book was released on 2019-07-17 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality. The book discusses the influence of additives on pre- and postprocessed food biopolymers; the development of databases and construction of state diagrams to illustrate the state and function of cereal flours before, during, and after production; and the current techniques in image analysis, light and electron microscopy, and NMR spectroscopy used to analyze the microstructure of cereal products. It also discusses the methods used to optimize processing parameters and formulations to produce end-products with desirable sensory and textural properties; the shelf life of cereal products; and the relationships between the sensory and physical characteristics of cereal foods.
Download or read book Spray Drying for the Food Industry written by Seid Mahdi Jafari and published by Elsevier. This book was released on 2023-11-03 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology. The book thoroughly examines the spray drying of food materials with an emphasis on production, processing, engineering, characterization, and applications of spray dried food powders that enable novel/enhanced properties or functions. Divided into four sections, "Fundamentals of Spray drying process", "Application of spray drying for production of food powders", "Encapsulation of food bioactive ingredients by spray drying", and "Characterization and analysis of spray dried powders", all chapters emphasize the engineering, optimization and control of spray dryers and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. Thoroughly explores novel applications of spray drying unit operations in food industries Helps readers improve the formulation of food powders with natural ingredients Promotes better control of spray drying with simulation and modeling tools
Download or read book Water Stress in Biological Chemical Pharmaceutical and Food Systems written by Gustavo F. Gutiérrez-López and published by Springer. This book was released on 2015-07-23 with total page 666 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water Stress Management contains the invited lectures and selected oral and poster presentations of the 11th International Symposium on the Properties of Water (ISOPOW), which was held in Queretaro, Mexico 5-9 September 2010. The text provides a holistic description and discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceutical and Food systems within a frame of an integrated approach and future trends on the subject. Different points-of-view about the state of water and phase transitions in a variety of substrates are presented. ISOPOW is a non-profit scientific organization whose activities aim at progressing the understanding of the properties of water in food and related biological systems and the exploitation of this understanding in improved raw materials, products and processes in the food, agro food or related industries. The first Symposium was organized in Glasgow, Scotland in 1974. Since then, ISOPOW meetings have promoted the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists.
Download or read book Mechanical properties of granular agro materials and food powders for industrial practice written by Marek Molenda and published by . This book was released on 2005 with total page 145 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Characterization of the Attrition Process During Tapping on Agglomerated Food Powders written by Blas Jose Barletta and published by . This book was released on 1993 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advances in Food and Nutrition Research written by Steve Taylor and published by Elsevier. This book was released on 2005-05-04 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. Series established since 1948 Advisory Board consists of 8 respected scientists Unique series as it combines food science and nutrition research
