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Titre :	Encapsulated and powdered foods. Ajouter au panier
Auteur(s) :	C. Onwulata, Éditeur scientifique
Type de document :	Livre
Sujets :	PRODUIT ALIMENTAIRE ; POUDRE ; ENCAPSULATION ; PROPRIETE CHIMIQUE ; PROPRIETE PHYSIQUE ; ENROBAGE ; LAIT DESHYDRATE ; SUCRE ; CHLORURE DE SODIUM ; CACAO ; TECHNIQUE ANALYTIQUE
Editeur(s) :	BOCA RATON : Taylor and Francis
Date de publication :	2005
Collection :	Food science and technology, num. 146
Format :	514 p.
Note(s) :	Bibliographie Illustrations Index
Table des matières :	Food Powder Properties 1 The Role of Food Powders 2 Mixtures of Food Powders and Particulates 3 Physical and Chemical Properties of Food Powders Food Powder Processing 4 Handling and Processing of Food Powders and Particulates 5 Rotary Drum Processing 6 Supercritical Fluid Processing to Control Particle Size of Food Ingredients 7 Dry Coating 8 Fluid-Bed Coating Powder Bandling and Analysis 9 Particle Size Analysis [...] Food Powder Properties 1 The Role of Food Powders 2 Mixtures of Food Powders and Particulates 3 Physical and Chemical Properties of Food Powders Food Powder Processing 4 Handling and Processing of Food Powders and Particulates 5 Rotary Drum Processing 6 Supercritical Fluid Processing to Control Particle Size of Food Ingredients 7 Dry Coating 8 Fluid-Bed Coating Powder Bandling and Analysis 9 Particle Size Analysis of Food Powders 10 Food Powder Flowability 11 Phase Transitions During Food Powder Production and Powder Stability 12 Blending, Segregation, and Sampling 13 Powder Flow Properties Food Powder Ingredients 14 Functional Properties of Milk Powders 15 Milk Powder 16 Properties of Culinary Powders: Salt and Sugar 17 Cocoa Encapsulated Food Powders 18 Spray-Dried Microencapsulated Fat Powders 19 Single- and Double-Encapsulated Butter Oil Powders 20 Milk Fat Powders Encapsulated in Sugars and Starches
Langue(s) :	Anglais
Identifiant :	978-0-8247-5327-6
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67652

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