Analytical Methods for Food and Dairy Powders - Couverture rigide

Schuck, Pierre; Jeantet, Romain; Dolivet, Anne

Couverture rigide

ISBN 10 : 0470655984 ISBN 13 : 9780470655986

Editeur : Wiley-Blackwell, 2012

Synopsis

This book provides a unique overview of the new analysis techniques (and the improvement of traditional methods) used in the safety and quality analysis of modern food and dairy powders. Using 25 powders (10 dairy and 15 food, including vegetable, sugar, maltodextrin, inulin, meat, gelatine and egg products) as examples, the authors present a range of biochemical and physical methods used to evaluate and characterise powdered food products. The analytical techniques examined and tested in the book include those related to water activity, glass transition temperature, flowability, dryability, lactose crystallization, viscosity, pycnometry and desorption behaviour. The authors demonstrate that the methods commonly used to characterize dairy powders are also effective in analysing food powders.

Each chapter will follow a common format:

• Aim
• Definition
• Principles
• Reagents
• Materials
• Safety
• Method
• Expression results & equations
• Comments
• Statistical data
• Bibliography
• Examples

A propos du livre

À propos de l'auteur

Pierre Schuck, Anne Dolivet and Romain Jeantet are all based at INRA (the French National Institute for Agricultural Research), Agrocampus Ouest, Rennes, France. Pierre Schuck is Research Engineer, Anne Dolivet is Research Technician and Romain Jeantet is Professor in Food Science and Process Engineering.

Détails de l'édition

• Éditeur: Wiley-Blackwell
• Date d'édition: 2012
• Langue: anglais
• ISBN 10: 0470655984
• ISBN 13: 9780470655986
• Reliure: Relié
• Nombre de pages: 248
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible