Processing of food powders

Lilia Ahrné; Alain Chamayou; Koen Dewettinck; Frederic Depypere; Elisabeth Dumoulin; John Fitzpatrick; Gabrie Meesters

doi:10.1007/978-0-387-71947-4_16

Processing of food powders

Lilia Ahrné
, Alain Chamayou
, Koen Dewettinck
, Frederic Depypere
, Elisabeth Dumoulin
, John Fitzpatrick
, Gabrie Meesters

School of Engineering and Architecture

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

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.

Original language	English
Title of host publication	Food Materials Science
Subtitle of host publication	Principles and Practice
Publisher	Springer New York
Pages	341-368
Number of pages	28
ISBN (Print)	9780387719467
DOIs	https://doi.org/10.1007/978-0-387-71947-4_16
Publication status	Published - 2008

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 9 Industry, Innovation, and Infrastructure

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10.1007/978-0-387-71947-4_16

Cite this

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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.",

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AU - Ahrné, Lilia

AU - Chamayou, Alain

AU - Dewettinck, Koen

AU - Depypere, Frederic

AU - Dumoulin, Elisabeth

AU - Fitzpatrick, John

AU - Meesters, Gabrie

PY - 2008

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DO - 10.1007/978-0-387-71947-4_16

M3 - Chapter

AN - SCOPUS:84864364683

SN - 9780387719467

SP - 341

EP - 368

BT - Food Materials Science

PB - Springer New York

ER -

Processing of food powders

Abstract

UN SDGs

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