株式会社極東書店トップ ＞ 商品一覧 ＞ Food Powders: Physical Properties, Processing, and Functionality. Softcover reprint of hardcover 1st ed. 2005
商品詳細
Food Powders: Physical Properties, Processing, and Functionality. Softcover reprint of hardcover 1st ed. 2005
・ISBN 978-1-4419-3407-9 paper EUR 129.99
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| 著者・編者 | Ortega-Rivas, Enrique / Juliano, Pablo / Yan, Hong, |
|---|---|
| シリーズ | (Food Engineering Series) |
| 出版社 | (Springer-Verlag New York Inc., US) |
| 出版年月 | 2010 |
| ページ数 | 372 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A05-44822＞ |
解説
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.