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Processing of food powders

Lilia Ahrne Alain Chamayou 1 Koen Dewettinck 2 Depypere Frédéric 2 Elisabeth Dumoulin 3 John Fitzpatrick 4 Gabrie Meesters
1 RAPSODEE - Centre de recherche d'Albi en génie des procédés des solides divisés, de l'énergie et de l'environnement
2 Laboratory of Food Technology and Engineering
3 GENIAL - Ingénierie Procédés Aliments
4 Surgical Laboratory
Abstract : 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 : Sugar Cellulose Surfactant Porosity Starch
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Submitted on : Monday, March 12, 2018 - 2:41:54 PM
Last modification on : Friday, November 27, 2020 - 12:16:10 PM

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Lilia Ahrne, Alain Chamayou, Koen Dewettinck, Depypere Frédéric, Elisabeth Dumoulin, et al.. Processing of food powders. Extrait de : Food materials science - principles and practice (chap. 16) / sous la dir. de J.M. AGUILERA et P.J. LILLFORD , Springer, p.341-368, 2008, 978-0-387-71946-7 ⟨10.1007/978-0-387-71947-4_16⟩. ⟨hal-01729234⟩

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