Encapsulated and Powdered Foods

1st Edition

Charles Onwulata

CRC Press
Published May 26, 2005
Reference - 528 Pages - 258 B/W Illustrations
ISBN 9780824753276 - CAT# DK2963
Series: Food Science and Technology

For Instructors Request Inspection Copy

was $310.00

USD$248.00

SAVE ~$62.00

Add to Wish List
FREE Standard Shipping!

Summary

Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.

Instructors

We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.

Request an
e-inspection copy

Share this Title