Food Powders or Cuisine Imaginaire

Food Powders: Physical Properties, Processing, and Functionality

Author: Gustavo V Barbosa Canovas

Food Powders is the first book that addresses key aspects of food powder technology. No other book has focused exclusively on food powders, assembling information on their physical properties, production, and functionality, which has been previously published mainly through research and review articles, reports in trade magazines, and symposia presentations.

Written from an engineering perspective, this book is designed and developed as a useful reference for individuals in both the food industry and academia interested in an organized and updated review. The book consists of twelve chapters including several tables, figures, diagrams, and extensive literature citation, and thoroughly covers the practical applications. Food Powders will be a valuable addition to the food powder technology literature and will promote additional interest in advancing food powders research, development, education and implementation.

Table of Contents:

Pt. I	Food powders characterization	1
1	Sampling	3
2	Particle properties	19
3	Bulk properties	55
Pt. II	Production, handling, and processing	91
4	Storage	93
5	Conveying	125
6	Size reduction	157
7	Size enlargement	175
8	Encapsulation processes	199
9	Mixing	221
10	Separation and classification	247
11	Drying	271
12	Undesirable phenomena and their relation to processing	305

Book review: Paul Robeson or Universal Human Rights in Theory and Practice

Cuisine Imaginaire: Delicious Menus for Vegetarian Entertaining

Author: Roselyne Masselin

'Cuisine Imaginaire' is an inspiring new style of light and creative vegetarian cookery with the emphasis on presentation. It contains complete menus for all seasons and events and is the ultimate in inspired vegetarian cooking for dinner parties and other special occasions.