Characterization Of Food Powders

Download Characterization Of Food Powders full books in PDF, epub, and Kindle. Read online Characterization Of Food Powders ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!

Food Powders Properties and Characterization

Author : Ertan Ermiş
Publisher : Springer Nature
ISBN 13 : 3030489086
Total Pages : 204 pages
Book Rating : 4.0/5 (34 download)

DOWNLOAD NOW!

Book Synopsis Food Powders Properties and Characterization by : Ertan Ermiş

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.

Food Powders

Author : Enrique Ortega-Rivas
Publisher : Springer Science & Business Media
ISBN 13 : 0387276130
Total Pages : 382 pages
Book Rating : 4.3/5 (872 download)

DOWNLOAD NOW!

Book Synopsis Food Powders by : Enrique Ortega-Rivas

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.

Encapsulated and Powdered Foods

Author : Charles Onwulata
Publisher : CRC Press
ISBN 13 : 1420028308
Total Pages : 528 pages
Book Rating : 4.4/5 (2 download)

DOWNLOAD NOW!

Book Synopsis Encapsulated and Powdered Foods by : Charles Onwulata

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

Characterization of Food

Author : Anilkumar G. Gaonkar
Publisher : Elsevier
ISBN 13 : 0080528945
Total Pages : 465 pages
Book Rating : 4.0/5 (85 download)

DOWNLOAD NOW!

Book Synopsis Characterization of Food by : Anilkumar G. Gaonkar

Download or read book Characterization of Food written by Anilkumar G. Gaonkar and published by Elsevier. This book was released on 1995-09-27 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods.The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included.This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.

Analytical Methods for Food and Dairy Powders

Author : Pierre Schuck
Publisher : John Wiley & Sons
ISBN 13 : 1118307429
Total Pages : 253 pages
Book Rating : 4.1/5 (183 download)

DOWNLOAD NOW!

Book Synopsis Analytical Methods for Food and Dairy Powders by : Pierre Schuck

Download or read book Analytical Methods for Food and Dairy Powders written by Pierre Schuck and published by John Wiley & Sons. This book was released on 2012-02-13 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.

Handbook of Food Powders

Author : Bhesh Bhandari
Publisher : Elsevier
ISBN 13 : 0443184364
Total Pages : 598 pages
Book Rating : 4.4/5 (431 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Food Powders by : Bhesh Bhandari

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

Food By-Product Based Functional Food Powders

Author : Özlem Tokuşoğlu
Publisher : CRC Press
ISBN 13 : 1315356155
Total Pages : 393 pages
Book Rating : 4.3/5 (153 download)

DOWNLOAD NOW!

Book Synopsis Food By-Product Based Functional Food Powders by : Özlem Tokuşoğlu

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 393 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.

Powders and Bulk Solids

Author : Dietmar Schulze
Publisher : Springer Nature
ISBN 13 : 3030767205
Total Pages : 625 pages
Book Rating : 4.0/5 (37 download)

DOWNLOAD NOW!

Book Synopsis Powders and Bulk Solids by : Dietmar Schulze

Download or read book Powders and Bulk Solids written by Dietmar Schulze and published by Springer Nature. This book was released on 2021-09-02 with total page 625 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book concentrates on powder flow properties, their measurement and applications. These topics are explained starting from the interactions between individual particles up to the design of silos. A wide range of problems are discussed – such as flow obstructions, segregation, and vibrations. The goal is to provide a deeper understanding of the powder flow, and to show practical solutions.

Characterization of Cereals and Flours

Author : Gonul Kaletunc
Publisher : CRC Press
ISBN 13 : 9780203911785
Total Pages : 560 pages
Book Rating : 4.9/5 (117 download)

DOWNLOAD NOW!

Book Synopsis Characterization of Cereals and Flours by : Gonul Kaletunc

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.

Characterization of Powders and Aerosols

Author : Brian H. Kaye
Publisher : John Wiley & Sons
ISBN 13 : 3527614036
Total Pages : 323 pages
Book Rating : 4.5/5 (276 download)

DOWNLOAD NOW!

Book Synopsis Characterization of Powders and Aerosols by : Brian H. Kaye

Download or read book Characterization of Powders and Aerosols written by Brian H. Kaye and published by John Wiley & Sons. This book was released on 2008-07-11 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: Characterization of fine particles is a difficult task! A large number of industries deal with materials in powder form. The properties of these powders depend on their particle size, particle shape and size distributions, surface and porosity. What are the methods? What are the problems? What questions need answering? This new book covers the problems of sampling both powders and aerosols, and discusses calibration standards for different instruments. It takes into account fractionating methods for fine particles, e.g., sieving procedures, sedimentation methods, and the use of cyclones. Image analysis and its use for the measurement of the size and shape of powder grains and light-diffraction techniques for size evaluation are presented. Furthermore, this books covers the most effective methods for measuring surface areas, fractal structures of rough surfaces, and pore structures of porous bodies. Practitioners will find tips for modification of analytical procedures for on-line characterization, and many graphs for comparing data obtained by different methods are presented.

Chemical Deterioration and Physical Instability of Food and Beverages

Author : Leif H Skibsted
Publisher : Elsevier
ISBN 13 : 1845699262
Total Pages : 820 pages
Book Rating : 4.8/5 (456 download)

DOWNLOAD NOW!

Book Synopsis Chemical Deterioration and Physical Instability of Food and Beverages by : Leif H Skibsted

Download or read book Chemical Deterioration and Physical Instability of Food and Beverages written by Leif H Skibsted and published by Elsevier. This book was released on 2010-04-23 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. - Examines chemical reactions which can negatively affect food quality and measurement - Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization - Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Powder Flow

Author : Ali Hassanpour
Publisher : Royal Society of Chemistry
ISBN 13 : 1788012240
Total Pages : 238 pages
Book Rating : 4.7/5 (88 download)

DOWNLOAD NOW!

Book Synopsis Powder Flow by : Ali Hassanpour

Download or read book Powder Flow written by Ali Hassanpour and published by Royal Society of Chemistry. This book was released on 2019-07-11 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Powder flow has attracted increased attention in recent years. This book stands out by not only providing the reader with guidance on what to measure but also how to interpret results.

Food Physics

Author : Ludger Figura
Publisher : Springer Science & Business Media
ISBN 13 : 3540341943
Total Pages : 554 pages
Book Rating : 4.5/5 (43 download)

DOWNLOAD NOW!

Book Synopsis Food Physics by : Ludger Figura

Download or read book Food Physics written by Ludger Figura and published by Springer Science & Business Media. This book was released on 2007-08-24 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.

Phase Transitions in Foods

Author : Yrjö H. Roos
Publisher : Academic Press
ISBN 13 : 0080538738
Total Pages : 375 pages
Book Rating : 4.0/5 (85 download)

DOWNLOAD NOW!

Book Synopsis Phase Transitions in Foods by : Yrjö H. Roos

Download or read book Phase Transitions in Foods written by Yrjö H. Roos and published by Academic Press. This book was released on 1995-06-12 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers. - Contains descriptions of nonfat food solids as"biopolymers"which exhibit physical properties that are highly dependent on temperature, time, and water content - Details the effects of water on the state and stability of foods - Includes information on changes occuring in state and physicochemical properties during processing and storage - The only book on phase and state transitions written specifically for the applications in food industry, product development, and research - No recent competition

Powder Testing Guide

Author : L. Svarovskly
Publisher : Springer
ISBN 13 :
Total Pages : 168 pages
Book Rating : 4.3/5 (91 download)

DOWNLOAD NOW!

Book Synopsis Powder Testing Guide by : L. Svarovskly

Download or read book Powder Testing Guide written by L. Svarovskly and published by Springer. This book was released on 1987-10-31 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Particles and Nanoparticles in Pharmaceutical Products

Author : Henk G. Merkus
Publisher : Springer
ISBN 13 : 3319941747
Total Pages : 455 pages
Book Rating : 4.3/5 (199 download)

DOWNLOAD NOW!

Book Synopsis Particles and Nanoparticles in Pharmaceutical Products by : Henk G. Merkus

Download or read book Particles and Nanoparticles in Pharmaceutical Products written by Henk G. Merkus and published by Springer. This book was released on 2018-09-06 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited volume brings together the expertise of numerous specialists on the topic of particles – their physical, chemical, pharmacological and toxicological characteristics – when they are a component of pharmaceutical products and formulations. The book discusses in detail properties such as the composition, size, shape, surface properties and porosity of particles with respect to how they impact the formulations and products in which they are used and the effective delivery of pharmaceutical active ingredients. It considers all dosage forms of pharmaceuticals involving particles, from powders to tablets, creams to ointments, and solutions to dry-powder inhalers, also including the latest nanomedicine products. Further, it discusses examples of particle toxicity, as well as the important subject of pharmaceutical industry regulations, guidelines and legislation. The book is of interest to researchers and practitioners who work on testing and developing pharmaceutical dosage and delivery systems.

Functionality of Cyclodextrins in Encapsulation for Food Applications

Author : Thao M. Ho
Publisher : Springer Nature
ISBN 13 : 3030800563
Total Pages : 343 pages
Book Rating : 4.0/5 (38 download)

DOWNLOAD NOW!

Book Synopsis Functionality of Cyclodextrins in Encapsulation for Food Applications by : Thao M. Ho

Download or read book Functionality of Cyclodextrins in Encapsulation for Food Applications written by Thao M. Ho and published by Springer Nature. This book was released on 2021-10-06 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (α, β or γ-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, “natural products” in Japan, and as “novel food” in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders. The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber. Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.