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Genre/Form: | Electronic books |
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Additional Physical Format: | Print version: Schuck, Pierre. Analytical methods for food and dairy powders. Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012 (DLC) 2011037449 (OCoLC)754744021 |
Material Type: | Document, Internet resource |
Document Type: | Internet Resource, Computer File |
All Authors / Contributors: |
Pierre Schuck; Anne Dolivet; Romain Jeantet |
ISBN: | 9781118307397 1118307399 9781118307441 1118307445 9781621982203 1621982203 |
OCLC Number: | 779616344 |
Description: | 1 online resource (xix, 228 pages, [4] pages of color plates) : illustrations |
Contents: | Front Matter -- Colour Plates -- Dehydration Processes and their Influence on Powder Properties -- Determination of Dry Matter and Total Dry Matter -- Determination of Nitrogen Fractions -- Determination of the Rate of Lactose Crystallisation -- Determination of Total Fat and Free Fat Content -- Determination of the Ash Content -- Determination of Particle Size and Friability -- Determination of Flowability and Floodability Indices -- Determination of Density, Interstitial Air Content and Occluded Air Content -- Determination of Colour and Appearance -- Determination of the Sorption Isotherm, Water Activity and Hygroscopicity of Powders -- Determination of Glass Transition Temperature Range -- Determination of Rehydration Ability -- Summary and General Conclusion -- Index. |
Responsibility: | Pierre Schuck, Anne Dolivet, and Romain Jeantet. |
Abstract:
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. This book uses 25 dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products.
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