Encapsulated and Powdered Foods: 1st Edition (Hardback) book cover

Encapsulated and Powdered Foods

1st Edition

Edited by Charles Onwulata

CRC Press

528 pages

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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.

About the Editor

Charles Onwulata

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science