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Food Powders: Physical Properties, Processing, and Functionality
Food Powders: Physical Properties, Processing, and Functionality
Date: 11 Mar 2007, 06:40
(Food Engineering Series)
396 Pages

Food Powders is the first book that addresses key aspects of food powder technology. It is a

comprehensive review on the characterization of ingredients, semi-processed and finished products when

they are in a powdered form. It includes the description of different industrial unit operations such as

drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different

composition and microstructure. It also includes several analytical tools to characterize food powders by

their particle size, size distribution, physical properties, and functionality. Written from an

engineering perspective, the book is designed and developed as a useful reference for individuals in both

the food industry and academia interested in an organized and updated review.

It is a valuable addition to the food powder technology literature and promotes additional interest in

advancing food powders research, development, education and implementation.


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