Encapsulated and Powdered Foods  book cover
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Encapsulated and Powdered Foods





ISBN 9780367392765
Published June 19, 2019 by CRC Press
528 Pages

 
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Book Description

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.

Table of Contents

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

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Editor(s)

Biography

Charles Onwulata