Food Powders Properties And Characterization

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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)

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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)

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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)

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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

Handbook of Food Powders

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

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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

Powders and Bulk Solids

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

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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)

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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.

Spray Drying for the Food Industry

Author : Seid Mahdi Jafari
Publisher : Elsevier
ISBN 13 : 0128198001
Total Pages : 640 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Spray Drying for the Food Industry by : Seid Mahdi Jafari

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

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Author : Gustavo F. Gutiérrez-López
Publisher : Springer
ISBN 13 : 1493925784
Total Pages : 666 pages
Book Rating : 4.4/5 (939 download)

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Book Synopsis Water Stress in Biological, Chemical, Pharmaceutical and Food Systems by : Gustavo F. Gutiérrez-López

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.

Advances in Food and Nutrition Research

Author : Steve Taylor
Publisher : Elsevier
ISBN 13 : 0080490123
Total Pages : 330 pages
Book Rating : 4.0/5 (84 download)

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Book Synopsis Advances in Food and Nutrition Research by : Steve Taylor

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

Food Processing Technology

Author : P.J. Fellows
Publisher : Woodhead Publishing
ISBN 13 : 0323984312
Total Pages : 806 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Food Processing Technology by : P.J. Fellows

Download or read book Food Processing Technology written by P.J. Fellows and published by Woodhead Publishing. This book was released on 2022-06-18 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. - Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods - Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially - Contains worked examples of common calculations

Advanced Computational Approaches for Drying in Food Processing

Author : Krunal M. Gangawane
Publisher : Springer Nature
ISBN 13 : 3031625501
Total Pages : 240 pages
Book Rating : 4.0/5 (316 download)

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Book Synopsis Advanced Computational Approaches for Drying in Food Processing by : Krunal M. Gangawane

Download or read book Advanced Computational Approaches for Drying in Food Processing written by Krunal M. Gangawane and published by Springer Nature. This book was released on with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Distillers Grains

Author : KeShun Liu
Publisher : CRC Press
ISBN 13 : 143981726X
Total Pages : 556 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Distillers Grains by : KeShun Liu

Download or read book Distillers Grains written by KeShun Liu and published by CRC Press. This book was released on 2016-04-19 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, there has been a dramatic increase in grain-based fuel ethanol production in North America and around the world. Whether such production will result in a net energy gain or whether this is sustainable in the long term is under debate, but undoubtedly millions of tons of non-fermented residues are now produced annually for global tr

Adding Value to Fruit Wastes

Author : Sneh Punia Bangar
Publisher : Elsevier
ISBN 13 : 0443138435
Total Pages : 509 pages
Book Rating : 4.4/5 (431 download)

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Book Synopsis Adding Value to Fruit Wastes by : Sneh Punia Bangar

Download or read book Adding Value to Fruit Wastes written by Sneh Punia Bangar and published by Elsevier. This book was released on 2024-06-01 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Value Addition of Fruit Wastes: Extraction, Properties, and Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in 3 sections, the book explores emerging technologies for extraction of functional components, thoroughly discusses value-added components and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring many more opportunities for extraction of functional components in a sustainable manner for food applications. Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications. - Covers valorization approaches of fruit waste for starch, protein, fibers, and phenolics - Includes novel green techniques for the extraction of the functional compounds - Brings industrial applications of value-added functional compounds

Application of Nanotechnology in Food Science, Processing and Packaging

Author : Chukwuebuka Egbuna
Publisher : Springer Nature
ISBN 13 : 3030988201
Total Pages : 266 pages
Book Rating : 4.0/5 (39 download)

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Book Synopsis Application of Nanotechnology in Food Science, Processing and Packaging by : Chukwuebuka Egbuna

Download or read book Application of Nanotechnology in Food Science, Processing and Packaging written by Chukwuebuka Egbuna and published by Springer Nature. This book was released on 2022-05-03 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book entitled ‘Application of Nanotechnology in Food Science, Processing and Packaging’ presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.

Advances in Food Chemistry

Author : O. P. Chauhan
Publisher : Springer Nature
ISBN 13 : 9811947961
Total Pages : 548 pages
Book Rating : 4.8/5 (119 download)

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Book Synopsis Advances in Food Chemistry by : O. P. Chauhan

Download or read book Advances in Food Chemistry written by O. P. Chauhan and published by Springer Nature. This book was released on 2022-10-05 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.

Introduction to Food Process Engineering

Author : Albert Ibarz
Publisher : CRC Press
ISBN 13 : 1482219662
Total Pages : 714 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Introduction to Food Process Engineering by : Albert Ibarz

Download or read book Introduction to Food Process Engineering written by Albert Ibarz and published by CRC Press. This book was released on 2014-04-10 with total page 714 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterpris

Handbook of Non-Ferrous Metal Powders

Author : Oleg D Neikov
Publisher : Elsevier
ISBN 13 : 0080559409
Total Pages : 644 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Handbook of Non-Ferrous Metal Powders by : Oleg D Neikov

Download or read book Handbook of Non-Ferrous Metal Powders written by Oleg D Neikov and published by Elsevier. This book was released on 2009-02-24 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt: The manufacture and use of the powders of non-ferrous metals has been taking place for many years in what was previously Soviet Russia, and a huge amount of knowledge and experience has built up in that country over the last forty years or so. Although accounts of the topic have been published in the Russian language, no English language account has existed until now.Six prominent academics and industrialists from the Ukraine and Russia have produced this highly-detailed account which covers the classification, manufacturing methods, treatment and properties of the non-ferrous metals ( aluminium, titanium, magnesium, copper, nickel, cobalt, zinc, cadmium, lead, tin, bismuth, noble metals and earth metals).The result is a formidable reference source for those in all aspects of the metal powder industry. - Covers the manufacturing methods, properties and importance of the following metals: aluminium, titanium, magnesium, copper, nickel, cobalt, zinc, cadmium, noble metals, rare earth metals, lead, tin and bismuth - Expert Russian team of authors, all very experienced - English translation and update of book previously published in Russian