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 Citation (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.

Original language	English
Title of host publication	Food Materials Science : Principles and Practice
Number of pages	28
Publisher	Springer New York LLC
Publication date	2008
Pages	341-368
ISBN (Print)	9780387719467
DOIs	https://doi.org/10.1007/978-0-387-71947-4_16
Publication status	Published - 2008
Externally published	Yes

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title = "Processing of food powders",

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.",

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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

M3 - Book chapter

AN - SCOPUS:84864364683

SN - 9780387719467

SP - 341

EP - 368

BT - Food Materials Science

PB - Springer New York LLC

ER -

Processing of food powders

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