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Powder Technology, ISSN 0032-5910, 02/2014, Volume 253, pp. 453 - 463
Journal Article
Comprehensive Reviews in Food Science and Food Safety, ISSN 1541-4337, 09/2012, Volume 11, Issue 5, pp. 518 - 528
:  Newer variants of milk powders and milk‐based powders are being produced are looking for prospective end users. Powders possess physical and functional... 
DRIED MILK | PHYSICAL-PROPERTIES | SURFACE-COMPOSITION | HEAT-STABILITY | FOOD SCIENCE & TECHNOLOGY | FLOW PROPERTIES | SPRAY-DRYING PROCESS | COFFEE STABILITY | DAIRY POWDERS | PROTEIN POWDER | BUTTER POWDER
Journal Article
Powder Technology, ISSN 0032-5910, 05/2017, Volume 313, pp. 389 - 401
The handling and storage of bulk powders is common in many industries such as detergent, pharmaceutical, bulk chemical and food. A lot of materials are... 
Assessing powder caking | Powder caking | Caking mechanism | ANTICAKING AGENTS | GLASS-TRANSITION TEMPERATURES | AMORPHOUS LACTOSE | ENGINEERING, CHEMICAL | FOOD POWDERS | MOISTURE-INDUCED CAKING | FLOW PROPERTIES | TENSILE-STRENGTH | BALL INDENTATION | GRANULAR-MATERIALS | SKIM MILK POWDERS
Journal Article
2009, 1st ed., Society of Dairy Technology Series, ISBN 9781615834563, 406
The latest addition to the successful Society of Dairy Technology series, this book details the manufacturing methods, scientific aspects and properties of... 
Concentrated milk | Lait concentré | Lait en poudre | Dried milk | Industrial chemistry & manufacturing technologies
eBook
Powder Technology, ISSN 0032-5910, 11/2014, Volume 266, pp. 433 - 439
The rheological behavior of reconstituted yoghurt powder was investigated using a numerical optimization approach. The maximum values of the rheological... 
Spray drying | Yoghurt | Lactic acid bacteria | Rheology | Powder | Optimization | ENGINEERING, CHEMICAL | PHYSICAL-PROPERTIES | MICROSTRUCTURE | MILK | Powders | Analysis
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 11/2015, Volume 64, Issue 1, pp. 405 - 411
Black glutinous rice (BGR) was milled and the bran was collected for anthocyanins extraction. The broken rice fraction was enzymatically produced as black... 
Spray drying | Anthocyanins | Freeze drying | Microencapsulation | Black glutinous rice bran | PHYSICOCHEMICAL PROPERTIES | MILK POWDERS | STABILITY | FOOD SCIENCE & TECHNOLOGY | PIGMENTS
Journal Article
Journal of Dairy Science, ISSN 0022-0302, 01/2019, Volume 102, Issue 1, pp. 77 - 86
Carriers with inoculated microorganisms are often used to validate low-moisture food safety interventions. In this study, we evaluated dry inoculation methods... 
nonfat milk powder | silicon dioxide | dry inoculation | Salmonella and Enterococcus faecium | heat resistance | WATER ACTIVITY | ENTEROBACTER-SAKAZAKII | SURVIVAL | SURROGATE | AGRICULTURE, DAIRY & ANIMAL SCIENCE | FOOD SCIENCE & TECHNOLOGY | CARBOHYDRATE | SALMONELLA-ENTERITIDIS PT30 | WHEAT-FLOUR | HEAT-RESISTANCE | ENTEROCOCCUS-FAECIUM | THERMAL INACTIVATION
Journal Article
Analytica Chimica Acta, ISSN 0003-2670, 2010, Volume 673, Issue 1, pp. 26 - 32
Journal Article
LWT, ISSN 0023-6438, 03/2019, Volume 102, pp. 372 - 378
The aim of this study was to develop a methodology, based on image analysis, to obtain a uniform distribution of microcapsules containing omega-3 (EPA and DHA)... 
Milk powder | Omega-3 microcapsules | Mixing time | Powder mixture | OMEGA-3-FATTY-ACIDS | FOOD SCIENCE & TECHNOLOGY | PUFA SUPPLEMENTATION
Journal Article