Food powders: physical properties, processing, and functionality

Food Powders is the first book that addresses key aspects of food powder technology. No other book has focused exclusively on food powders, assembling information on their physical properties, production, and functionality, which has been previously published mainly through research and review articles, reports in trade magazines, and symposia presentations. Written from an engineering perspective, this 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. The book consists of twelve chapters including several tables, figures, diagrams, and extensive literature citation, and thoroughly covers the practical applications. Food Powders will be a valuable addition to the food powder technology literature and will promote additional interest in advancing food powders research, development, education and implementation.