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Encapsulated and Powdered Foods
by Charles Onwulata
Pages: 528
Publisher: CRC Pub.
Edition: 1st., 2005
Language: English
ISBN: 978-0824753275
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.
Enjoy! :up:
by Charles Onwulata
Pages: 528
Publisher: CRC Pub.
Edition: 1st., 2005
Language: English
ISBN: 978-0824753275
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.
Enjoy! :up:
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