| 书目名称 | Food Powders | | 副标题 | Physical Properties, | | 编辑 | Gustavo V. Barbosa-Cánovas,Enrique Ortega-Rivas,Ho | | 视频video | | | 概述 | Addresses key aspects of food powder technology.Consolidates the study and practical applications of food powders research, development, and technology | | 丛书名称 | Food Engineering Series | | 图书封面 |  | | 描述 | .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.. | | 出版日期 | Book 2005 | | 关键词 | barbosa-canovas; food; food industry; food powders; processing | | 版次 | 1 | | doi | https://doi.org/10.1007/0-387-27613-0 | | isbn_softcover | 978-1-4419-3407-9 | | isbn_ebook | 978-0-387-27613-7Series ISSN 1571-0297 Series E-ISSN 2628-8095 | | issn_series | 1571-0297 | | copyright | Springer-Verlag US 2005 |
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发表于 2025-3-21 18:06:03
