Processing of food powders

Lilia Ahrné; Alain Chamayou; Koen Dewettinck; Frederic Depypere; Elisabeth Dumoulin; John Fitzpatrick; Gabrie Meesters

doi:10.1007/978-0-387-71947-4_16

Processing of food powders

Lilia Ahrné, Alain Chamayou, Koen Dewettinck, Frederic Depypere, Elisabeth Dumoulin, John Fitzpatrick, Gabrie Meesters

1 Citationer (Scopus)

Abstract

The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients. Most ingredients are supplied in powder form and therefore a better understanding of dispersed solid food systems is important both for food ingredient manufactures and food producers.

Originalsprog	Engelsk
Titel	Food Materials Science : Principles and Practice
Antal sider	28
Forlag	Springer New York LLC
Publikationsdato	2008
Sider	341-368
ISBN (Trykt)	9780387719467
DOI	https://doi.org/10.1007/978-0-387-71947-4_16
Status	Udgivet - 2008
Udgivet eksternt	Ja

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10.1007/978-0-387-71947-4_16

Citationsformater

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AU - Ahrné, Lilia

AU - Chamayou, Alain

AU - Dewettinck, Koen

AU - Depypere, Frederic

AU - Dumoulin, Elisabeth

AU - Fitzpatrick, John

AU - Meesters, Gabrie

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DO - 10.1007/978-0-387-71947-4_16

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Processing of food powders

Abstract

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