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Book
Food powders : physical properties, processing, and functionality
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ISBN: 1280608013 9786610608010 0387276130 Year: 2005 Publisher: New York : Kluwer Academic/Plenum Publishers,

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Food Powders: Physical Properties, Processing, and Functionality is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality. Among others, this book addresses the following key aspects of food powder technology: powder sampling methods single particle-related properties and their evaluation food powder bulk properties size reduction and size enlargement operations food particle drying techniques food powder encapsulation processes dry powder separation and classification technology conveying and mixing of food powders storage alternatives for food powders undesirable phenomena encountered during food powder processing, storage, and transportation Published as part of the Springer Food Engineering Book Series, Food Powders: Physical Properties, Processing, was designed to be an essential reference for individuals in the food industry and academia interested in a book which covers all the basic aspects as well as the latest developments in this challenging field. About the Authors: Gustavo V. Barbosa-Cánovas (PhD, Food Engineering), is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF) at Washington State University, USA. Dr. Barbosa-Cánovas is also the Editor-in-Chief of the Food Engineering Book Series published by Springer. Enrique Ortega-Rivas (PhD, Chemical Engineering) is a Professor of Food and Chemical Engineering at the Autonomous University of Chihuahua (UACh), Mexico. He is a member of the Mexican Outstanding Scientific Investigators System (SNI), Visiting Professor at Washington State University and Monash University, Australia, and a Visiting Scientist at Food Science Australia. Pablo Juliano (PhD Candidate, Food Engineering) is a PhD Student of Food Engineering at Washington State University. He has received numerous awards for Research Excellence from IFT, Research and Development Associates for Food and Packaging Systems, and Washington State University. Hong Yan (PhD, Food Engineering) She is currently a Consultant for the Food Industry in North-America and China. Dr. Yan has made several contributions to the food powder domain including the development of an attrition index, the concept of "ultimate bulk density" and padding devices to reduce attrition.


Book
Global issues in food science and technology
Author:
ISBN: 1282168533 9786612168536 0080920810 0123741246 9780080920818 9780123741240 9781282168534 9780123741240 Year: 2009 Publisher: Amsterdam Boston Burlington, MA Elsevier Academic Press

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A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas. The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community.--Provided by vendor.

Food powders : physical properties, processing, and functionality
Author:
ISBN: 0306478064 Year: 2005 Publisher: New York : Kluwer Academic/Plenum Publishers,

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Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality. Written from an engineering perspective, the book is designed and developed as a useful reference for individuals in both the food industry and academia interested in an organized and updated review. It is a valuable addition to the food powder technology literature and promotes additional interest in advancing food powders research, development, education and implementation.

Water activity in foods : fundamentals and applications
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ISBN: 0813824087 9780813824086 Year: 2007 Publisher: Ames (Iowa) : Blackwell,

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Book
Food engineering series
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Publisher: Pullman, Wash.

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Unit operations in food engineering
Authors: ---
ISBN: 1566769299 Year: 2003 Publisher: Boca Raton (Fla) CRC

Food plant design
Authors: ---
ISBN: 1574446029 9781574446029 9780429118944 Year: 2005 Publisher: London CRC

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Digital
Ultrasound Technologies for Food and Bioprocessing
Authors: --- ---
ISBN: 9781441974723 Year: 2011 Publisher: New York, NY Springer New York

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Food Dehydration
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ISBN: 0816906211 Year: 1993 Publisher: New York, NY : AIChE (American Institute of Chemical Engineers),

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Keywords

Food. --- Drying


Book
Ultrasound technologies for food and bioprocessing
Authors: --- ---
ISBN: 1441974717 9786612972997 1441974725 1282972995 Year: 2010 Publisher: New York, NY : Springer Science+Business Media, LLC,

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Traditional food and bioprocessing technologies are facing challenges due to high expectations from consumers and producers in their demand for better quality and safety, higher process efficiencies, and products with novel properties or functionalities. For these reasons, in the last few years new forms of physical energy have been explored as alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute for conventional processes; and at the same time, it could offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, giving insights into the physical principles of this technology, detailing the latest advancements, and linking them to current and potential applications in the food and bioprocessing-related industries.

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