000 04215cam a2200709Ia 4500
001 ocn779616344
003 OCoLC
005 20170921130532.0
006 m o d
007 cr cn|||||||||
008 120309s2012 enkaf ob 001 0 eng d
020 _a9781118307397
_q(electronic bk.)
020 _a1118307399
_q(electronic bk.)
020 _a9781118307441
_q(electronic bk.)
020 _a1118307445
_q(electronic bk.)
020 _a9781621982203
_q(electronic bk.)
020 _a1621982203
_q(electronic bk.)
020 _z9780470655986
020 _z0470655984
029 1 _aAU@
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029 1 _aAU@
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029 1 _aNZ1
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029 1 _aNZ1
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029 1 _aNZ1
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029 1 _aNZ1
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035 _a(OCoLC)779616344
_z(OCoLC)778448110
_z(OCoLC)787845498
_z(OCoLC)794619681
037 _a10.1002/9781118307397
_bWiley InterScience
_nhttp://www3.interscience.wiley.com
040 _aDG1
_beng
_epn
_cDG1
_dN$T
_dEBLCP
_dMHW
_dGZM
_dYDXCP
_dE7B
_dOCLCQ
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_dOCLCQ
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049 _aMAIN
050 4 _aTX541
_b.S34 2012
072 7 _aTEC
_x012000
_2bisacsh
082 0 4 _a664/.07
_223
100 1 _aSchuck, Pierre.
245 1 0 _aAnalytical methods for food and dairy powders /
_cPierre Schuck, Anne Dolivet, and Romain Jeantet.
_b[electronic resource]
260 _aChichester, West Sussex ;
_aAmes, Iowa :
_bWiley-Blackwell,
_c2012.
300 _a1 online resource (xix, 228 pages, [4] pages of color plates) :
_billustrations
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
504 _aIncludes bibliographical references and index.
505 0 _aFront Matter -- Colour Plates -- Dehydration Processes and their Influence on Powder Properties -- Determination of Dry Matter and Total Dry Matter -- Determination of Nitrogen Fractions -- Determination of the Rate of Lactose Crystallisation -- Determination of Total Fat and Free Fat Content -- Determination of the Ash Content -- Determination of Particle Size and Friability -- Determination of Flowability and Floodability Indices -- Determination of Density, Interstitial Air Content and Occluded Air Content -- Determination of Colour and Appearance -- Determination of the Sorption Isotherm, Water Activity and Hygroscopicity of Powders -- Determination of Glass Transition Temperature Range -- Determination of Rehydration Ability -- Summary and General Conclusion -- Index.
520 _aFood and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is.
588 0 _aOnline resource; title from title screen (viewed Feb. 27, 2012).
650 0 _aFood
_xAnalysis.
650 0 _aFood
_xComposition.
650 0 _aDairy products
_xDrying.
650 7 _aTECHNOLOGY & ENGINEERING
_xFood Science.
_2bisacsh
650 7 _aDairy products
_xDrying.
_2fast
_0(OCoLC)fst00886965
650 7 _aFood
_xAnalysis.
_2fast
_0(OCoLC)fst00930460
650 7 _aFood
_xComposition.
_2fast
_0(OCoLC)fst00930485
655 4 _aElectronic books.
700 1 _aDolivet, Anne.
700 1 _aJeantet, Romain.
776 0 8 _iPrint version:
_aSchuck, Pierre.
_tAnalytical methods for food and dairy powders.
_dChichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2012
_z9780470655986
_w(DLC) 2011037449
_w(OCoLC)754744021
856 4 0 _uhttp://onlinelibrary.wiley.com/book/10.1002/9781118307397
_zWiley Online Library
942 _2ddc
_cBK
999 _c205687
_d205687