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Many food ingredients are supplied in powdered form, as reducing
water content increases shelf life and aids ease of storage,
handling and transport. Powder technology is therefore of great
importance to the food industry. The Handbook of food powders
explores a variety of processes that are involved in the production
of food powders, the further processing of these powders and their
functional properties.
Part one introduces processing and handling technologies for food
powders and includes chapters on spray, freeze and drum drying,
powder mixing in the production of food powders and safety issues
around food powder production processes. Part two focusses on
powder properties including surface composition, rehydration and
techniques to analyse the particle size of food powders. Finally,
part three highlights speciality food powders and includes chapters
on dairy powders, fruit and vegetable powders and coating foods
with powders.
The Handbook of food powders is a standard reference for
professionals in the food powder production and handling
industries, development and quality control professionals in the
food industry using powders in foods, and researchers, scientists
and academics interested in the field.
Explores the processing and handling technologies in the production
of food powdersExamines powder properties, including surface
composition, shelf life, and techniques used to examine particle
sizeFocusses on speciality powders such as dairy, infant formulas,
powdered egg, fruit and vegetable, and culinary and speciality
products
This handbook provides a comprehensive overview of the processes
and technologies in drying of vegetables and vegetable products.
The Handbook of Drying of Vegetables and Vegetable Products
discusses various technologies such as hot airflow drying, freeze
drying, solar drying, microwave drying, radio frequency drying,
infrared radiation drying, ultrasound assisted drying, and smart
drying. The book's chapters are clustered around major themes
including drying processes and technologies, drying of specific
vegetable products, properties during vegetable drying, and
modeling, measurements, packaging & safety. Specifically, the
book covers drying of different parts and types of vegetables such
as mushrooms and herbs; changes to the properties of pigments,
nutrients, and texture during drying process; dried products
storage; nondestructive measurement and monitoring of moisture and
morphological changes during vegetable drying; novel packaging; and
computational fluid dynamics.
This work highlights a new research area driven by a material
science approach to dairy fats and dairy fat-rich products where
innovative dairy products and ingredients can be tailor-made.
Cutting edge topics such as tribology of dairy fats and dairy
products, manipulation of differentiated-sized milk fat globules,
milk fat interesterification for infant formula, structuring of
lipids in dairy products and production of human milk fat
substitutes by including dairy fats are featured in dedicated
chapters authored by international scientific experts from across
the globe. The text also presents in-depth research on proteomic
characterization, digestion and the nutritional functionality of
milk fat globule membrane. The biosynthesis, chemistry, digestion
and nutritional roles of milk lipids, physics of dairy fats,
structure and functionality of the milk fat globule membrane,
analytical methods, materials science, technology and manufacturing
of dairy fat-rich products such as butter, dairy fat spreads, dairy
creams, cream powders and ghee are also covered in-depth. Dairy Fat
Products and Functionality: Fundamental Science and Technology is a
useful reference text for technologists and scientists interested
in advancing their fundamental knowledge of dairy fat and dairy
products as well as using a materials science and technology
approach to guide efforts or widen research opportunities in
optimizing the functionality of these products. From their physics
and chemistry to their nutritional values and methodologies, this
comprehensive and innovative text covers all the necessary
information needed to understand the new methods and technologies
driving the modern production of milk fat products.
Engineering Plant-Based Food Systems provides a comprehensive,
in-depth understanding on the technologies used to create quality
plant-based foods. This title helps researchers and food processors
gain an understanding of the diverse aspects of plant-based foods,
with a focus to meet the current consumers' demand of alternatives
to animal products. This is a one-stop source that provides maximum
information related to plant-based foods to food science
researchers, food engineers and food processing/manufacturers. This
book will enhance their understanding of plant-based protein
sources, their application, product manufacturing, and
bioavailability. In recent years, the emphasis on minimizing
environmental footprints (climate change, greenhouse gas emissions,
deforestation, and loss of biodiversity) and human health issues
related to animal source food intakes has shifted the attention of
researchers, dietitians and health professionals from animal-based
diets to diets rich in plant-based foods (legumes, nuts, seeds).
This work highlights a new research area driven by a material
science approach to dairy fats and dairy fat-rich products where
innovative dairy products and ingredients can be tailor-made.
Cutting edge topics such as tribology of dairy fats and dairy
products, manipulation of differentiated-sized milk fat globules,
milk fat interesterification for infant formula, structuring of
lipids in dairy products and production of human milk fat
substitutes by including dairy fats are featured in dedicated
chapters authored by international scientific experts from across
the globe. The text also presents in-depth research on proteomic
characterization, digestion and the nutritional functionality of
milk fat globule membrane. The biosynthesis, chemistry, digestion
and nutritional roles of milk lipids, physics of dairy fats,
structure and functionality of the milk fat globule membrane,
analytical methods, materials science, technology and manufacturing
of dairy fat-rich products such as butter, dairy fat spreads, dairy
creams, cream powders and ghee are also covered in-depth. Dairy Fat
Products and Functionality: Fundamental Science and Technology is a
useful reference text for technologists and scientists interested
in advancing their fundamental knowledge of dairy fat and dairy
products as well as using a materials science and technology
approach to guide efforts or widen research opportunities in
optimizing the functionality of these products. From their physics
and chemistry to their nutritional values and methodologies, this
comprehensive and innovative text covers all the necessary
information needed to understand the new methods and technologies
driving the modern production of milk fat products.
Effect of Milk Fat Globule Size on the Physical Functionality of
Dairy Products provides a comprehensive overview of techniques
utilized to vary milk fat globule size in fat-structured dairy
products. The text aims to highlight the importance of both native
and emulsified milk fat globule size in the processing and
functionality of these products. Both herd managements strategies
and fractionation techniques utilized to vary milk fat globule size
are covered thoroughly, as are the effects of mechanical sheer
processing. The influence of different size fat globules on aspects
such as TAG composition, physical stability, viscosity,
crystallization properties and electric conductivity are studied,
as are the influences on processability and function. This Brief
aims to highlight the importance of milk fat as a determinant of
the microstructural, rheological and sensorial properties of
fat-containing dairy products such as milk, cream, yogurt, ice
cream, cheese, butter and milk chocolate. Since milk fat globules
have a widely varied size distribution, controlling their size is
of major importance in processing. In comprehensively covering the
various methods used to vary milk fat globule size, this text
serves as an important resource for those involved in dairy product
processing.
Handbook of Food Powders: Chemistry and Technology, Second Edition
covers current developments in food powder technology, such as
Microbial decontamination of food powders, Gas and oil encapsulated
powders, and Plant-based protein powders among other important
topics. Sections introduce processing and handling technologies for
food powders, focus on powder properties, including surface
composition, rehydration and techniques to analyze the particle
size of food powders, and highlight specialty food powders such as
dairy powders, fruit and vegetable powders and coating foods with
powders. Edited by a team of international experts in the field,
this book continues to be the only quality reference on food powder
technology available for the audiences of professionals in the food
powder production and handling industries. It is also ideal for
development and quality control professionals in the food industry
who use powders in foods, and for researchers, scientists and
academics interested in the field.
Fundamentals of 3D Food Printing and Applications provides an
update on this emerging technology that can not only create complex
edible shapes, but also enable the alteration of food texture and
nutritional content required by specific diets. This book discusses
3D food printing technologies and their working mechanisms within a
broad spectrum of application areas, including, but not limited to,
the development of soft foods and confectionary designs. It
provides a unique and contemporary guide to help correlate supply
materials (edible inks) and the technologies (e.g., extrusion and
laser based) used during the construction of computer-aided 3D
shapes. Users will find a great reference that will help food
engineers and research leaders in food science understand the
characteristics of 3D food printing technologies and edible inks.
Non-equilibrium States and Glass Transitions in Foods: Processing
Effects and Product Specific Implications presents the tactics
needed to understand and control non-equilibrium states and glass
transitions in food, an essential element in maintaining the
shelf-life and quality of foods. After brief introductory chapters
introduce the science behind non-equilibrium states and glass
transitions in foods, the book details how glass transition
temperature is affected by composition and the ways it influences
processability and physico-chemical changes during the storage of
foods, also exploring how these effects can be controlled. The
second section looks at individual foods, highlighting the
implications of non-equilibrium states and glass transitions within
these foods. Maintaining and improving the quality of food is of
upmost importance to food companies who have to ensure that the
shelf life of their products is as long as possible. A large amount
of research has been performed into glass transitions in food over
the last few years, however there has not been a comprehensive
review. This book fills that gap.
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