The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients. Most ingredients are supplied in powder form and therefore a better understanding of dispersed solid food systems is important both for food ingredient manufactures and food producers.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2008 Springer Science+Business Media, LLC
About this chapter
Cite this chapter
Ahrné, L. et al. (2008). Processing of Food Powders. In: Aguilera, J.M., Lillford, P.J. (eds) Food Materials Science. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71947-4_16
Download citation
DOI: https://doi.org/10.1007/978-0-387-71947-4_16
Publisher Name: Springer, New York, NY
Print ISBN: 978-0-387-71946-7
Online ISBN: 978-0-387-71947-4
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)