ABSTRACT

Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processe

chapter 1|24 pages

The Role of Food Powders

chapter 5|22 pages

Rotary Drum Processing

chapter 7|18 pages

Dry Coating

chapter 8|18 pages

Fluid-Bed Coating

chapter 9|32 pages

Particle Size Analysis of Food Powders

chapter 10|14 pages

Food Powder Flowability

chapter 13|34 pages

Powder Flow Properties

chapter 14|22 pages

Functional Properties of Milk Powders

chapter 15|48 pages

Milk Powder

chapter 17|26 pages

Cocoa

chapter 18|8 pages

Spray-Dried Microencapsulated Fat Powders