Handbook of food powders: Processes and properties

September 20, 2013 by Marion GUILLOT

Edited by B Bhandari, N Bansal, University of Queensland, Australia, M Zhang, Jiangnan University, China and P Schuck, INRA, France 

Available here

  • Explores the processing and handling technologies in the production of food powders

  • Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size

  • Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products

  • An essential reference for the food powder production and handling industries, including product development and quality control departments 

CONTENT

PART 1 PROCESSING AND HANDLING TECHNOLOGIES
PART 2 POWDER PROPERTIES
PART 3 SPECIALITY FOOD POWDERS 

In particular, one chapter dedicated to Infant formula powders by Eric Blanchard and Peng Zhu 

 - Introduction
 - Global infant formula market
 - Nutritional composition
 - Classification of infant formula
 - Production of powdered infant formula
 - Conclusion
 - Future trends

ISBN 0 85709 513 7
ISBN-13: 978 0 85709 513 8
August 2013
688 pages