Editors:
- Serves as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders
- Focuses on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties
- Presents comprehensive and and fully up to date coverage of the challenging and important field of food powders
Part of the book series: Food Engineering Series (FSES)
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Table of contents (9 chapters)
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Front Matter
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Back Matter
About this book
Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field.
Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.
Editors and Affiliations
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Food Engineering Department, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
Ertan Ermiş
About the editor
Dr. Ertan Ermiş has been working at Istanbul Sabahattin Zaim University, Turkey, for the last 7 years in the field of Food Engineering in the Faculty of Engineering and Natural Sciences.His research and teaching areas include physical and engineering properties of food powders, food microbiology and cereal processing technologies and recently 3D design and prototyping.
Bibliographic Information
Book Title: Food Powders Properties and Characterization
Editors: Ertan Ermiş
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-030-48908-3
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2021
Hardcover ISBN: 978-3-030-48907-6Published: 30 October 2020
Softcover ISBN: 978-3-030-48910-6Published: 30 October 2021
eBook ISBN: 978-3-030-48908-3Published: 29 October 2020
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: VII, 202
Number of Illustrations: 27 b/w illustrations
Topics: Food Science, Organic Chemistry