Search

Select theme:

Shopping cart

Subtotal
$97.00
View cart Checkout

Saved articles

You have not yet added any article to your bookmarks!

Browse articles
Newsletter image

Subscribe to the Newsletter

Join 10k+ people to get notified about new posts, news and tips.

Do not worry we don't spam!

GDPR Compliance

We use cookies to ensure you get the best experience on our website. By continuing to use our site, you accept our use of cookies, Privacy Policy, and Terms of Service.

  • Home
Handbook of Drying for Dairy Products

Handbook of Drying for Dairy Products

By C. Anandharamakrishnan Chemical & Petroleum Engineering 07/02/2017

Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry

Read More
More Books from C. Anandharamakrishnan
Techniques for Nanoencapsulation of Food Ingredients C. Anandharamakrishnan
Techniques for Nanoencapsulation of Food Ingredients
Non-Thermal Technologies for the Food Industry C. Anandharamakrishnan, V. R. Sinija & R Mahendran
Non-Thermal Technologies for the Food Industry
Essentials and Applications of Food Engineering C. Anandharamakrishnan & S. Padma Ishwarya
Essentials and Applications of Food Engineering
Nanotechnology for Sustainable Food Packaging C. Anandharamakrishnan, Jeyan A. Moses & M. Maria Leena
Nanotechnology for Sustainable Food Packaging
Computational Fluid Dynamics Applications in Food Processing C. Anandharamakrishnan
Computational Fluid Dynamics Applications in Food Processing
Spray Drying Techniques for Food Ingredient Encapsulation C. Anandharamakrishnan & Padma Ishwarya S.
Spray Drying Techniques for Food Ingredient Encapsulation
Utilizing Microfluidics in the Food Industry C. Anandharamakrishnan, Jeyan Arthur Moses, Pramila Murugesan & Maria Leena
Utilizing Microfluidics in the Food Industry
Handbook of Millets - Processing, Quality, and Nutrition Status C. Anandharamakrishnan, Ashish Rawson & C. K. Sunil
Handbook of Millets - Processing, Quality, and Nutrition Status
Unit Operations in Food Grain Processing C.K. Sunil, K.A. Athmaselvi, N. Venkatachalapathy, C. Anandharamakrishnan & V.M. Balasubramaniam
Unit Operations in Food Grain Processing
Food Nanotechnology C. Anandharamakrishnan & S. Parthasarathi
Food Nanotechnology
Handbook of Drying for Dairy Products C. Anandharamakrishnan
Handbook of Drying for Dairy Products
3D Printing of Foods C. Anandharamakrishnan, Jeyan A. Moses & T. Anukiruthika
3D Printing of Foods
4D Printing of Foods C. Anandharamakrishnan, Jeyan A. Moses & P. Santhoshkumar
4D Printing of Foods
Liposomal Encapsulation in Food Science and Technology C. Anandharamakrishnan & Sayantani Dutta
Liposomal Encapsulation in Food Science and Technology
Comments