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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
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.
Whey Proteins: From Milk to Medicine addresses the basic properties
of whey proteins including chemistry, analysis, heat sensitivity,
interactions with other proteins and carbohydrates, modifications
(hydrolysis, aggregation, conjugation), their industrial
preparation, processing and applications, quality aspects including
flavour and effects of storage, as well as their role in nutrition,
sports and exercise, and health and wellness. Readers of Whey
Proteins will gain a better understanding of the chemical nature of
the various whey proteins in cow's milk and the milk of other
species. This includes their unique physical and functional
properties; the industrial processes used to extract them from
milk, to process them into various forms, and to modify them to
enhance their functionality; and their nutritive value and
application in the fields of sports and exercise science, infant
nutrition and medicine. This book is an essential resource for food
and nutrition researchers, dairy and food companies, pharmaceutical
organizations, and graduate students.
During the past 20 years, distraction osteogenesis has emerged as a
useful alternative for the management of skeletofacial
insufficiencies. Among the plethora of therapeutic alternatives for
correcting bony defects, distraction osteogenesis is a surgical
technique that uses the human body's own repairing machinery as an
ally for tissue reconstruction under a controlled approach.
Pioneered by the Russian surgeon Ilizarov in the 1950s, this
technique has found widespread use in the treatment of both
syndromic and non-syndromic facial deformity. It is relatively a
new procedure with few long term follow up studies reported. A
brief compilation of the facts of this relatively new technique,
importance of a multi-specialty team and role of orthodontist has
been made.
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