This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical propert
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of f
Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience hav
The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been
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