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.
Table of Contents
Food Powder Property. Food Powder Processing. Powder Handling and Analysis. Food Powder Ingredients. Encapsulated Food Powders.
“This volume provides fundamental and practical information on the importance of food powders and encapsulation along with practical applications. In conclusion, this book can be excellent resource for scientists and technologists, who work with food powders and their applications in new product development.”
“This book provides a wealth of collected information on all aspects of the production, handling, functionality and analysis of food powders. The work is arranged in sections dealing in turn with properties, processing, handling and analysis, powder ingredients and encapsulated food powders. … There is a wealth of information in this book that is hard to find elsewhere. … The book is well illustrated and the Index is effective. … should find a place as a reference resource in most technical libraries and for food technologists with a specific interest in powders. ”
— D. D. Muir, in International Journal of Dairy Technology, Vol. 60, No. 1, February 2007