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Handbook of Food Powders: Processes and Properties (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Author Name:    Bhandari, Bhesh

Title:   Handbook of Food Powders: Processes and Properties (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Binding:   Hardcover

Book Condition:   New

Publisher:    Woodhead Publishing 

ISBN Number:   0857095137 / 9780857095138

Seller ID:   ING9780857095138

0857095137 Special order direct from the distributor

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Food powders are materials that have been reduced to particulates. To achieve long term stability and usability, many liquid or solid food products and ingredients are dehydrated or mechanically converted into powder form. These days, drying is a ubiquitous unit operation in the food industry and has been successfully utilized by food technologists to develop several high-value products. Low moisture and water activity in food powder products no only enhances their shelf life but also provides ease of storage, handling, and transport. The editors and contributing chapter authors have compiled information about different processes involved in the production of food powders, their further processing, and the functional properties of these powders. This book intends to provide an updated review from established experts involved in both the powder food industry and academia.



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