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Processing of food powders
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- Ahrné, Lilia (author)
- RISE,SIK – Institutet för livsmedel och bioteknik
- Chamayou, A. (author)
- Dewettinck, K. (author)
- show more...
- Depypere, F. (author)
- Dumoulin, E. (author)
- Fitzpatrick, J. (author)
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- (creator_code:org_t)
- New York, NY : Springer New York, 2008
- 2008
- English.
- In: Food Materials Science: Principles and Practice. - New York, NY : Springer New York. ; , s. 341-368
- Journal article (peer-reviewed)
Abstract
Subject headings
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- 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. © 2008 Springer Science+Business Media, LLC.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Food Engineering
- Livsmedelsteknik
Publication and Content Type
- ref (subject category)
- art (subject category)
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- Ahrné, Lilia
- Chamayou, A.
- Dewettinck, K.
- Depypere, F.
- Dumoulin, E.
- Fitzpatrick, J.
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- AGRICULTURAL SCIENCES
- AGRICULTURAL SCI ...
- and Agriculture Fore ...
- and Food Science
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- Food Materials S ...
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- RISE
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