Food Powders: Physical Properties, Processing, and Functionality (Food Engineering Series)
FOOD POWDERS Physical Properties, Processing, and Functionality FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-C´anovas, Washington State University Advisory Board Jose Miguel Aguilera, Pontifica Universidad Catolica de Chile Pedro Fito, Universidad Politecnica Richard W. Hartel, University of Wisconsin Jozef Kokini, Rutgers University Michael McCarthy, University of California at Davis Martin Okos, Purdue University Micha Peleg, University of Massachusetts Leo Pyle, University of Reading Shafiur Rahman, Hort Research M. Anandha Rao, Cornell University Yrjo Roos, University College Cork Walter L. Spiess, Bundesforschungsanstalt Jorge Welti-Chanes, Universidad de las Am´ericas-Puebla Food Engineering Series Jose M. Aguilera and David W. Stanley, Microstructural Principles of Food Processing and Engineering, Second Edition (1999) Stella M. Alzamora, Mar´ıa S. Tapia, and Aurelio L´opez-Malo, Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (2000) Gustavo Barbosa-C´anovas and Humberto Vega-Mercado, Dehydration of Foods (1996) Gustavo Barbosa-C´anovas, Enrique Ortega-Rivas, Pablo Juliano, and Hong Yan, Food Powders: Physical Properties, Processing, and Functionality (2005) P.J. Fryer, D.L. Pyle, and C.D. Rielly, Chemical Engineering for the Food Industry (1997) Richard W. Hartel, Crystallization in Foods (2001) Marc E.G. Hendrickx and Dietrich Knorr, Ultra High Pressure Treatments of Food (2002) Lothar Leistner and Grahame Gould, Hurdle Technologies: Combination Treatments for Food Stability, Safety, and Quality (2002) Michael J. Lewis and Neil J. Heppell, Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (2000) Rosana G. Moreira, M. Elena Castell-Perez, and Maria A. Barrufet, Deep-Fat Frying: Fundamentals and Applications (1999) Rosana G. Moreira, Automatic Control for Food Processing Systems (2001) M.
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