@inbook{e995f9b7b843490cb2c6dfc12e4dcc9a,
title = "Shelf-life of food powders",
abstract = "Food powders should appear homogeneous and keep free floating properties during storage and chemical changes should be minimized. The shelf-life of food powders as influenced by both physical changes and chemical reactions is controlled by the availability of water. Crystallization together with non-enzymatic browning and oxidative deterioration are prevented in food powders in glassy states, and water activity and temperature together determine critical storage conditions. The construction and use of temperature/water activity phase diagrams to define storage conditions for food powders are strongly encouraged.",
author = "Hedegaard, {Rikke Susanne Vingborg} and Skibsted, {Leif Horsfelt}",
year = "2013",
month = aug,
day = "31",
language = "English",
series = "Woodhead Publishing Series in Food Science, Technology and Nutrition",
publisher = "Woodhead Publishing",
pages = "409--434",
editor = "Bhesh Bhandari and Nidhi Bansal and Min Zhang and Pierre Schuck",
booktitle = "Handbook of food powders",
}