Description
SPRINGER Food Powders Properties And Characterization (Pb 2021) by ERMIS E.
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. 1 Food Powders Bulk Properties Banu Koc1, Mehmet Koc2, Ulas Baysan21Gaziantep University, Fine Arts, Gastronomy and Culinary Arts Dept., 27310, Gaziantep, Turkey2Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, 09010, Aydin, Turkey2 Food Powders Particle Properties Ulas Baysan1, Mehmet Koc1, Banu Koc21Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, 09010, Aydin, Turkey2Gaziantep University, Fine Arts, Gastronomy and Culinary Arts Dept., 27310, Gaziantep, Turkey3 Adhesion of Food Powders Ertan ErmisFaculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali Cad. No:2, 34303, Istanbul, Turkey4 Characterization of the caking behaviour of food powders John J. FitzpatrickProcess & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland5 Characterisation of the rehydration behaviour of food powders John J. Fitzpatrick1, Junfu Ji2, Song Miao31Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland2College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China3Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland6 Anticaking Additives for Food Powders Emine Yapici1, Burcu Karakuzu-Ikizler1, Sevil Yucel11Department of Bioengineering, Faculty of Chemistry and Metallurgy, Yildiz Technical University, Istanbul, Turkey7 Modification of Food Powders Nasim Kian-Pour1, Duygu Ozmen1, Omer Said Toker11Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210, Istanbul, Turkey8 Powders from Fruit Waste Sahithi Murakonda1, Madhuresh Dwivedi11Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India9 The Microbiological Safety of Food Powders Rifna E J1, Madhuresh Dwivedi11Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India