Food Powders Properties and Characterization
Samenvatting
Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field.
Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.
Specificaties
Inhoudsopgave
1 Food Powders Bulk Properties <p>Banu Koç1, Mehmet Koç2, Ulaş Baysan2</p>
<p>1Gaziantep University, Fine Arts, Gastronomy and Culinary Arts Dept., 27310, Gaziantep, Turkey</p>
<p>2Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, 09010, Aydın, Turkey</p>
2 Food Powders Particle Properties <p>Ulaş Baysan1, Mehmet Koç1, Banu Koç2</p>
<p>1Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, 09010, Aydın, Turkey</p>
<p>2Gaziantep University, Fine Arts, Gastronomy and Culinary Arts Dept., 27310, Gaziantep, Turkey</p>
3 Adhesion of Food Powders <p>Ertan Ermis</p>
<p>Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkalı Cad. No:2, 34303, Istanbul, Turkey</p>
4 Characterization of the caking behaviour of food powders <p>John J. Fitzpatrick</p>
<p>Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland</p>
5 Characterisation of the rehydration behaviour of food powders <p>John J. Fitzpatrick1, Junfu Ji2, Song Miao3</p>
<p>1Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland</p>
<p>2College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China</p>
<p>3Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland</p>
6 Anticaking Additives for Food Powders <p>Emine Yapıcı1, Burcu Karakuzu-İkizler1, Sevil Yücel1</p>
<p>1Department of Bioengineering, Faculty of Chemistry and Metallurgy, Yildiz Technical University, Istanbul, Turkey</p>
7 Modification of Food Powders <p>Nasim Kian-Pour1, Duygu Ozmen1, Omer Said Toker1</p>
<p>1Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210, Istanbul, Turkey</p>
8 Powders from Fruit Waste <p>Sahithi Murakonda1, Madhuresh Dwivedi1</p>
<p>1Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India</p>
9 The Microbiological Safety of Food Powders <p>Rifna E J1, Madhuresh Dwivedi1</p>
<p>1Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India</p><br><p></p>