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| 008 | 120309s2012 enkaf ob 001 0 eng d | ||
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_a9781118307397 _q(electronic bk.) |
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_a(OCoLC)779616344 _z(OCoLC)778448110 _z(OCoLC)787845498 _z(OCoLC)794619681 |
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_a10.1002/9781118307397 _bWiley InterScience _nhttp://www3.interscience.wiley.com |
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_aTX541 _b.S34 2012 |
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_a664/.07 _223 |
| 049 | _aMAIN | ||
| 100 | 1 | _aSchuck, Pierre. | |
| 245 | 1 | 0 |
_aAnalytical methods for food and dairy powders / _cPierre Schuck, Anne Dolivet, and Romain Jeantet. |
| 260 |
_aChichester, West Sussex ; _aAmes, Iowa : _bWiley-Blackwell, _c2012. |
||
| 300 |
_a1 online resource (xix, 228 pages, [4] pages of color plates) : _billustrations |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aFront Matter -- Colour Plates -- Dehydration Processes and their Influence on Powder Properties -- Determination of Dry Matter and Total Dry Matter -- Determination of Nitrogen Fractions -- Determination of the Rate of Lactose Crystallisation -- Determination of Total Fat and Free Fat Content -- Determination of the Ash Content -- Determination of Particle Size and Friability -- Determination of Flowability and Floodability Indices -- Determination of Density, Interstitial Air Content and Occluded Air Content -- Determination of Colour and Appearance -- Determination of the Sorption Isotherm, Water Activity and Hygroscopicity of Powders -- Determination of Glass Transition Temperature Range -- Determination of Rehydration Ability -- Summary and General Conclusion -- Index. | |
| 520 | _aFood and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is. | ||
| 588 | 0 | _aOnline resource; title from title screen (viewed Feb. 27, 2012). | |
| 650 | 0 |
_aFood _xAnalysis. |
|
| 650 | 0 |
_aFood _xComposition. |
|
| 650 | 0 |
_aDairy products _xDrying. |
|
| 650 | 7 |
_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh |
|
| 650 | 7 |
_aDairy products _xDrying. _2fast _0(OCoLC)fst00886965 |
|
| 650 | 7 |
_aFood _xAnalysis. _2fast _0(OCoLC)fst00930460 |
|
| 650 | 7 |
_aFood _xComposition. _2fast _0(OCoLC)fst00930485 |
|
| 655 | 4 | _aElectronic books. | |
| 700 | 1 | _aDolivet, Anne. | |
| 700 | 1 | _aJeantet, Romain. | |
| 776 | 0 | 8 |
_iPrint version: _aSchuck, Pierre. _tAnalytical methods for food and dairy powders. _dChichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012 _z9780470655986 _w(DLC) 2011037449 _w(OCoLC)754744021 |
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_uhttp://onlinelibrary.wiley.com/book/10.1002/9781118307397 _zWiley Online Library [Free Download only for SUST IP] |
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