2008 | OriginalPaper | Buchkapitel
Processing of Food Powders
verfasst von : Lilia Ahrné, Alain Chamayou, Koen Dewettinck, Frederic Depypere, Elisabeth Dumoulin, John Fitzpatrick, Gabrie Meesters
Erschienen in: Food Materials Science
Verlag: Springer New York
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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.