Handbook of Food Powders: Processes and Properties (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Softcover

Softcover

ISBN 10: 0323988202 ISBN 13: 9780323988209

Verlag: Woodhead Publishing, 2023

Inhaltsangabe

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

Über diesen Titel

Über die Autorinnen und Autoren

Professor Bhesh Bhandari has been associated with the University of Queensland for the last 30 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods. Prof Bhandari has published three co-edited books and more than 500 book chapters and research papers. His publications have been cited more than 36000 times (Google scholar) and is recognised as one of the leading researchers globally in glass transition and encapsulation technologies in food science discipline. He has patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach. He has currently several projects on 3D food printing.

Nidhi Bansal has been working at the University of Queensland for the last 8 years in the field of Dairy Science and Technology. Currently, she is advising 13 PhD students. Nine of her students completed their PhDs from 2013-15. In addition to her research publications in the field, Dr. Bansal has also co-edited the book Handbook of Food Powders: Processes and Properties (Woodhead Publishing, Elsevier) and contributed a book chapter on “Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients” in Advanced Dairy Chemistry-1B, Proteins: Applied Aspects.

Professor Min Zhang has been working at the School of Food Science and Technology, Jiangnan University, China, for the last 20 years. Professor Zhang is one of the highly cited researchers in China in food science discipline. He has published two co-edited books in food science and several other books in Chinese. Professor Zhang has several projects on food 3D printing technologies. Professor Zhang is a reputed professor in food science and engineering research in China.

Dr Pierre Schuck is a researcher at INRA, France.

Von der hinteren Coverseite

Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. Handbook of Food Powders: Chemistry and Technology, Second Edition, is now fully updated with seven new chapters that incorporate the current development in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, Plant-based protein powders among other important topics. The book comprises of three parts. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on 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, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field.

Details zur Ausgabe

• Verlag: Woodhead Publishing
• Erscheinungsdatum: 2023
• Sprache: Englisch
• ISBN 10: 0323988202
• ISBN 13: 9780323988209
• Einband: Tapa blanda
• Auflage: 2
• Anzahl der Seiten: 598
• Herausgeber: Bhandari Bhesh, Bansal Nidhi, Zhang Min
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar