Analytical methods for food and dairy powders /
By: Schuck, Pierre.
Contributor(s): Dolivet, Anne | Jeantet, Romain.
Publisher: Chichester., West Sussex, UK : John Wiley & Sona Ltd., 2012Description: xix, 228 p., [4 p. of plates (coloured)] : ill., map ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780470655986 (hardcover : alk. paper); 9780470655986:; 0470655984 (hardcover : alk. paper).Subject(s): Food -- Analysis![](/opac-tmpl/bootstrap/images/filefind.png)
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ATU Sligo Yeats Library Reference Collection | 664.07 SCH (Browse shelf(Opens below)) | 1 | Not for loan | 0063738 | ||
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664.07 NOL Handbook of food analysis / | 664.07 NOL Handbook of food analysis / | 664.07 NOR Formulation engineering of foods / | 664.07 SCH Analytical methods for food and dairy powders / | 665.0288 Standard methods for the analysis of oils, fats, and derivatives : 1st supplement to the 7th revised and enlarged edition / | 665.70202 Gas engineers handbook | 668.412 WHE Improving efficiency / |
Includes bibliographical references and index.
Foreword -- Chapter 1 : dehydration processes and their influence on powder properties -- Chapter 2 : determination of dry matter and total dry matter -- Chapter 3 : determination of nitrogen fractions -- Chapter 4 : determination of the rate of lactose crystallisation -- Chapter 5 : determination of total fat and free fat content -- Chapter 6 : determination of the ash content -- Chapter 7 : determination of particle size and friability -- Chapter 8 : determination of flowability and floodability indices -- Chapter 9 : determination of density, interstitial air content and occluded air content -- Chapter 10 : determination of colour and appearance -- Chapter 11 : determination of the sorption isotherm, water activity and hygroscopicity of powders -- Chapter 12 : determination of glass transition temperature range -- Chapter 13 : determination of rehydration ability -- Chapter 14 : summary and general conclusion -- Index.
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