Food Powders Properties and Characterization
Author:   Ertan Ermiş
Publisher:   Springer Nature Switzerland AG
Edition:   2021 ed.
ISBN:  

9783030489076


Pages:   202
Publication Date:   30 October 2020
Format:   Hardback
Availability:   Manufactured on demand   Availability explained
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Food Powders Properties and Characterization


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Author:   Ertan Ermiş
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
Edition:   2021 ed.
Weight:   0.489kg
ISBN:  

9783030489076


ISBN 10:   3030489078
Pages:   202
Publication Date:   30 October 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Food Powders Bulk Properties.- Food Powders Particle Properties.- Adhesion of Food Powders.- Characterization of the caking behaviour of food powders.- Characterisation of the rehydration behaviour of food powders.- Anticaking Additives for Food Powders.- Modification of Food Powders.- Powders from Fruit Waste.- The Microbiological Safety of Food Powders.

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Dr. Ertan Ermiş has been working at Istanbul Sabahattin Zaim University, Turkey, for the last 7 years in the field of Food Engineering in the Faculty of Engineering and Natural Sciences.His research and teaching areas include physical and engineering properties of food powders, food microbiology and cereal processing technologies and recently 3D design and prototyping.

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