Akademibokhandeln
Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck - Handbook of Food Powders, Inbunden

Inbunden, Engelska, 2013

Del i serien Woodhead Publishing Series in Food Science, Technology and Nutrition

Handbook of Food Powders

Processes and Properties

Av Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck

3159 kr

Beställningsvara. Skickas inom 11-20 vardagar. Fri frakt för medlemmar vid köp för minst 249 kr.

Beskrivning
Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties.

Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders.

The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field.

  • Explores the processing and handling technologies in the production of food powders
  • Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size
  • Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products
Produktinformation
Utforska kategorier
Mer information

Professor Bhesh Bhandari has been associated with the University of Queensland for the last 30 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods. Prof Bhandari has published three co-edited books and more than 500 book chapters and research papers. His publications have been cited more than 36000 times (Google scholar) and is recognised as one of the leading researchers globally in glass transition and encapsulation technologies in food science discipline. He has patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach. He has currently several projects on 3D food printing. Nidhi Bansal has been working at the University of Queensland for the last 8 years in the field of Dairy Science and Technology. Currently, she is advising 13 PhD students. Nine of her students completed their PhDs from 2013-15. In addition to her research publications in the field, Dr. Bansal has also co-edited the book Handbook of Food Powders: Processes and Properties (Woodhead Publishing, Elsevier) and contributed a book chapter on “Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients” in Advanced Dairy Chemistry-1B, Proteins: Applied Aspects. Professor Min Zhang has been working at the School of Food Science and Technology, Jiangnan University, China, for the last 20 years. Professor Zhang is one of the highly cited researchers in China in food science discipline. He has published two co-edited books in food science and several other books in Chinese. Professor Zhang has several projects on food 3D printing technologies. Professor Zhang is a reputed professor in food science and engineering research in China. Dr Pierre Schuck is a researcher at INRA, France.

Recensioner i media

"Chemical and biological engineers describe different processes that are involved in producing food powders, their further processing, and the functional properties of the powders. Among their topics are spray drying, roller and drum drying, grinding, powder mixing, flow patterns and storage design in handling food powders, the risk of dust explosion,…" --ProtoView.com, March 2014

Butikslager

Ej i lager i butik.

Betyg & recensioner

0 recensioner

Inga recensioner tillgängliga.

Mer från samma serie