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Chapitre D'ouvrage Année : 2013

Surface composition of food powders

Résumé

As food powder production increases it is time to make use of new methodologies to gain a detailed understand of these powders and their functional properties. A growing number of interesting methods have been used to characterize the powder surface; others are in development (pharmaceuticals, cosmetics fields, etc.). Until now, a major problem facing researchers and manufacturers was the lack of a central source of information that provides practical knowledge focused solely on food powders surfaces. The first section of this chapter outlines recent methodologies used to characterize the surface of food powders, before factors affecting the surface composition. Finally, relationships between powder surfaces and functional properties are highlighted.
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Dates et versions

hal-01272762 , version 1 (11-02-2016)

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Citer

C. Gaiani, J. Burgain, J. Scher. Surface composition of food powders. Bhandari, B and Bansal, N and Zhang, M and Schuck, P. HANDBOOK OF FOOD POWDERS: PROCESSES AND PROPERTIES, 255, pp.339-378, 2013, Woodhead Publishing Series in Food Science Technology and Nutrition, 978-0-85709-867-2; 978-0-85709-513-8. ⟨10.1533/9780857098672.2.339⟩. ⟨hal-01272762⟩
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