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Processing of Food Powders

  • Lilia Ahrné
  • Alain Chamayou
  • Koen Dewettinck
  • Frederic Depypere
  • Elisabeth Dumoulin
  • John Fitzpatrick
  • Gabrie Meesters

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.

Keywords

Glass Transition Temperature Liquid Bridge Food Ingredient Core Particle Ingredient Functionality 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Lilia Ahrné
    • 1
  • Alain Chamayou
    • 2
  • Koen Dewettinck
    • 3
  • Frederic Depypere
    • 3
  • Elisabeth Dumoulin
    • 4
  • John Fitzpatrick
    • 5
  • Gabrie Meesters
    • 6
  1. 1.The Swedish Institute for Food and BiotechnologySweden
  2. 2.Chemical Engineering Laboratory for Particulate SolidsEcole des Mines d'ALBIFrance
  3. 3.Faculty of Bioscience Engineering, Department of Food Safety and Food QualityGhent UniversityBelgium
  4. 4.Ecole Nationale Supérieure des Industries Agricoles et AlimentairesFrance
  5. 5.UCC, Dept. of Process EngineeringUniversity College CorkIreland
  6. 6.DSMNetherlands

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