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Food Engineering Series

Food Powders Properties and Characterization

Editors: Ermiş, Ertan (Ed.)

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  • 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 
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eBook 106,99 €
price for Spain (gross)
  • ISBN 978-3-030-48908-3
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 135,19 €
price for Spain (gross)
  • ISBN 978-3-030-48907-6
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
  • The final prices may differ from the prices shown due to specifics of VAT rules
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. 

About the authors

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.

Table of contents (9 chapters)

Table of contents (9 chapters)

Buy this book

eBook 106,99 €
price for Spain (gross)
  • ISBN 978-3-030-48908-3
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 135,19 €
price for Spain (gross)
  • ISBN 978-3-030-48907-6
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
  • The final prices may differ from the prices shown due to specifics of VAT rules
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Bibliographic Information

Bibliographic Information
Book Title
Food Powders Properties and Characterization
Editors
  • Ertan Ermiş
Series Title
Food Engineering Series
Copyright
2021
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-48908-3
DOI
10.1007/978-3-030-48908-3
Hardcover ISBN
978-3-030-48907-6
Series ISSN
1571-0297
Edition Number
1
Number of Pages
VII, 202
Number of Illustrations
27 b/w illustrations
Topics