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Synopsis
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.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Gustavo V. Barbosa-Cánovas (PhD, Food Engineering), is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF) at Washington State University, USA. Dr. Barbosa-Cánovas is also the Editor-in-Chief of the Food Engineering Book Series published by Springer.
Enrique Ortega-Rivas (PhD, Chemical Engineering) is a Professor of Food and Chemical Engineering at the Autonomous University of Chihuahua (UACh), Mexico. He is a member of the Mexican Outstanding Scientific Investigators System (SNI), Visiting Professor at Washington State University and Monash University, Australia, and a Visiting Scientist at Food Science Australia.
Pablo Juliano (PhD Candidate, Food Engineering) is a PhD Student of Food Engineering at Washington State University. He has received numerous awards for Research Excellence from IFT, Research and Development Associates for Food and Packaging Systems, and Washington State University.
Hong Yan (PhD, Food Engineering) She is currently a Consultant for the Food Industry in North-America and China. Dr. Yan has made several contributions to the food powder domain including the development of an attrition index, the concept of "ultimate bulk density" and padding devices to reduce attrition.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Food Powders: Physical Properties, Processing, and Functionality (Food Engineering Series)
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Food Powders (Hardcover)
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Springer-Verlag New York Inc., New York, NY, 2005
ISBN 10 : 0306478064
ISBN 13 : 9780306478062
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Hardcover. Etat : new. Hardcover. 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. Food Powders is the first book that addresses key aspects of food powder technology. It is a valuable addition to the food powder technology literature and promotes additional interest in advancing food powders research, development, education and implementation. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9780306478062
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Food Powders
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Addresses key aspects of food powder technologyConsolidates the study and practical applications of food powders research, development, and technology This useful reference is the first book to address key aspects of food powder technol. N° de réf. du vendeur 5903607
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Food Powders
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Springer US Apr 2005, 2005
ISBN 10 : 0306478064
ISBN 13 : 9780306478062
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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
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Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 additionalinterest in advancing food powders research, development, education and implementation. 396 pp. Englisch. N° de réf. du vendeur 9780306478062
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Food Powders: Physical Properties, Processing, and Functionality (Food Engineering Series)
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Food Powders
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Springer US, Springer US Apr 2005, 2005
ISBN 10 : 0306478064
ISBN 13 : 9780306478062
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Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
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Buch. Etat : Neu. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 396 pp. Englisch. N° de réf. du vendeur 9780306478062
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Food Powders
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Etat : New. pp. 396. N° de réf. du vendeur 26316055
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Food Powders : Physical Properties, Processing, and Functionality
Edité par
Springer US, Springer US, 2005
ISBN 10 : 0306478064
ISBN 13 : 9780306478062
Neuf
Couverture rigide
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
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Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. N° de réf. du vendeur 9780306478062
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Food Powders
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Food Powders
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