Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in

This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical propert

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of

Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopol