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04449nam a22005055i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
978-0-387-27613-7 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20161121231056.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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100301s2005 xxu| s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780387276137 |
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978-0-387-27613-7 |
| 024 7# - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
10.1007/0-387-27613-0 |
| Source of number or code |
doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TP248.65.F66 |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
TDCT |
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bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
TEC012000 |
| Source |
bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.3 |
| Edition number |
23 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
664 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Barbosa-C�novas, Gustavo V. |
| Relator term |
author.1 |
| 245 0# - TITLE STATEMENT |
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| Title |
Food Powders |
| Medium |
[electronic resource] : |
| Remainder of title |
Physical Properties, Processing, and Functionality / |
| Statement of responsibility, etc. |
by Gustavo V. Barbosa-C�novas, Enrique Ortega-Rivas, Pablo Juliano, Hong Yan. 1 |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Place of production, publication, distribution, manufacture |
Boston, MA : |
| Name of producer, publisher, distributor, manufacturer |
Springer US, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2005. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
XVI, 372 p. |
| Other physical details |
online resource. |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
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rdacontent |
| 337 ## - MEDIA TYPE |
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computer |
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c |
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rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| File type |
text file |
| Encoding format |
PDF |
| Source |
rda1 |
| 490 ## - SERIES STATEMENT |
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| Series statement |
Food Engineering Series, |
| International Standard Serial Number |
1571-02970 |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Food Powders Characterization -- Sampling -- Particle Properties -- Bulk Properties -- Production, Handling, and Processing -- Storage -- Conveying -- Size Reduction -- Size Enlargement -- Encapsulation Processes -- Mixing -- Separation and Classification -- Drying -- Undesirable Phenomena and their Relation to Processing. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Food Powders: Physical Properties, Processing, and Functionality is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality. Among others, this book addresses the following key aspects of food powder technology: powder sampling methods single particle-related properties and their evaluation food powder bulk properties size reduction and size enlargement operations food particle drying techniques food powder encapsulation processes dry powder separation and classification technology conveying and mixing of food powders storage alternatives for food powders undesirable phenomena encountered during food powder processing, storage, and transportation Published as part of the Springer Food Engineering Book Series, Food Powders: Physical Properties, Processing, was designed to be an essential reference for individuals in the food industry and academia interested in a book which covers all the basic aspects as well as the latest developments in this challenging field. About the Authors: Gustavo V. Barbosa-C�novas (PhD, Food Engineering), is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF) at Washington State University, USA. Dr. Barbosa-C�novas is also the Editor-in-Chief of the Food Engineering Book Series published by Springer. Enrique Ortega-Rivas (PhD, Chemical Engineering) is a Professor of Food and Chemical Engineering at the Autonomous University of Chihuahua (UACh), Mexico. He is a member of the Mexican Outstanding Scientific Investigators System (SNI), Visiting Professor at Washington State University and Monash University, Australia, and a Visiting Scientist at Food Science Australia. Pablo Juliano (PhD Candidate, Food Engineering) is a PhD Student of Food Engineering at Washington State University. He has received numerous awards for Research Excellence from IFT, Research and Development Associates for Food and Packaging Systems, and Washington State University. Hong Yan (PhD, Food Engineering) She is currently a Consultant for the Food Industry in North-America and China. Dr. Yan has made several contributions to the food powder domain including the development of an attrition index, the concept of "ultimate bulk density" and padding devices to reduce attrition. 0 |
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| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| General subdivision |
Biotechnology. 0 |
| Topical term or geographic name entry element |
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| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
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| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Relator term |
author.1 |
| Personal name |
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| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Relator term |
author.1 |
| Personal name |
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| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Relator term |
author.2 |
| Personal name |
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| 710 ## - ADDED ENTRY--CORPORATE NAME |
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| Title of a work |
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| 773 ## - HOST ITEM ENTRY |
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| Relationship information |
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| 776 ## - ADDITIONAL PHYSICAL FORM ENTRY |
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| International Standard Book Number |
9780306478062 0 |
| Main entry heading |
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| 830 ## - SERIES ADDED ENTRY--UNIFORM TITLE |
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| International Standard Serial Number |
1571-029740 |
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| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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