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  E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/779616344 Title: Analytical methods for food and dairy powders Author: Pierre Schuck; Anne Dolivet; Romain Jeantet Publisher: Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012. ISBN/ISSN: 9781118307397 1118307399 9781118307441 1118307445 9781621982203 1621982203 OCLC:779616344

  
  

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Analytical methods for food and dairy powders

Author:	Pierre Schuck; Anne Dolivet; Romain Jeantet
Publisher:	Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012.
Edition/Format:	eBook : Document : EnglishView all editions and formats
Database:	WorldCat
Summary:	Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is.  Read more...
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Subjects	Food -- Analysis. Food -- Composition. Dairy products -- Drying. View all subjects
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