Analytical methods for food and dairy powders /
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great...
| Κύριος συγγραφέας: | |
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| Άλλοι συγγραφείς: | , |
| Μορφή: | Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
Chichester, West Sussex ; Ames, Iowa :
Wiley-Blackwell,
2012.
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| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
| Περίληψη: | Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is. |
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| Φυσική περιγραφή: | 1 online resource (xix, 228 pages, [4] pages of color plates) : illustrations |
| Βιβλιογραφία: | Includes bibliographical references and index. |
| ISBN: | 9781118307397 1118307399 9781118307441 1118307445 9781621982203 1621982203 |
| DOI: | 10.1002/9781118307397 |
