Analytical Methods for Food and Dairy Powders

By Romain Jeantet, Anne Dolivet, Pierre Schuck

This book provides a unique overview of the new analysis techniques (and the improvement of traditional methods) used in the safety and quality analysis of modern food and dairy powders. Using 25 powders (10 dairy and 15 food, including vegetable, sugar, maltodextrin, inulin, meat, gelatine and egg products) as examples, the authors present a range of biochemical and physical methods used to evaluate and characterise powdered food products. The analytical techniques examined and tested in the book include those related to water activity, glass transition temperature, flowability, dryability, lactose crystallization, viscosity, pycnometry and desorption behaviour. The authors demonstrate that the methods commonly used to characterize dairy powders are also effective in analysing food powders.

Each chapter will follow a common format:

Aim Definition Principles Reagents Materials Safety Method Expression results & equations Comments Statistical data Bibliography Examples

• Format: Hardcover
• Language: English
• ISBN: 0470655984
• ISBN13: 9780470655986
• Release Date: April 2012
• Publisher: Wiley-Blackwell
• Length: 248 Pages
• Weight: 1.20 lbs.
• Dimensions: 0.7" x 6.1" x 9.1"