000			04668nam a22004935i 4500
001			978-0-387-27613-7
003			DE-He213
005			20260521091844.0
007			cr nn 008mamaa
008			100301s2005 xxu| s |||| 0|eng d
020			_a9780387276137
020			_a99780387276137
024	7		_a10.1007/0-387-27613-0 _2doi
040			_cCICY
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aBarbosa-Cánovas, Gustavo V. _eauthor.
245	1	0	_aFood Powders _h[recurso electrónico] : _bPhysical Properties, Processing, and Functionality / _cby Gustavo V. Barbosa-Cánovas, Enrique Ortega-Rivas, Pablo Juliano, Hong Yan.
264		1	_aBoston, MA : _bSpringer US, _c2005.
300			_aXVI, 372 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Engineering Series, _x1571-0297
505	0		_aFood Powders Characterization -- Sampling -- Particle Properties -- Bulk Properties -- Production, Handling, and Processing -- Storage -- Conveying -- Size Reduction -- Size Enlargement -- Encapsulation Processes -- Mixing -- Separation and Classification -- Drying -- Undesirable Phenomena and their Relation to Processing.
520			_aFood 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.
650		0	_aCHEMISTRY.
650		0	_aFOOD SCIENCE.
650		0	_aAGRICULTURE.
650	1	4	_aCHEMISTRY.
650	2	4	_aFOOD SCIENCE.
650	2	4	_aAGRICULTURE.
700	1		_aOrtega-Rivas, Enrique. _eauthor.
700	1		_aJuliano, Pablo. _eauthor.
700	1		_aYan, Hong. _eauthor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780306478062
830		0	_aFood Engineering Series, _x1571-0297
856	4	0	_uhttp://dx.doi.org/10.1007/0-387-27613-0 _zVer el texto completo en las instalaciones del CICY
942			_2ddc _cER
999			_c32649 _d32649