Handbook of Food Powders 2nd Edition

Handbook of Food Powders, 2nd Edition by Bhesh Bhandari, Nidhi Bansal, Min Zhang and Pierre Schuck is an authoritative, practical reference for professionals and researchers working with powdered food ingredients. This updated edition brings together science and industry practice to address formulation, processing and quality control of food powders used worldwide.

Discover clear, evidence-based guidance on key topics—spray and freeze drying, particle engineering, encapsulation, flowability, reconstitution, shelf-life and packaging. The book balances fundamental principles with real-world solutions, showing how powder properties influence nutrition, stability and sensory quality across dairy, beverage, flavour and specialty ingredient applications. Case studies and comparative data make complex concepts immediately applicable on the factory floor and in R&D labs.

Whether you are a food scientist, process engineer, ingredient supplier or manufacturer, this handbook helps you optimize production, reduce waste, and improve product performance across markets in Europe, Asia, North America and beyond. Readers will gain practical strategies for troubleshooting powder agglomeration, controlling moisture migration, designing robust drying processes, and meeting regulatory and quality standards.

Concise, well-illustrated chapters and a strong international perspective make this edition ideal for professionals seeking both technical depth and operational insight. If you want a go-to resource that bridges research and practice in powder technology, Handbook of Food Powders, 2nd Edition is an indispensable addition to your library. Add it to your cart to equip your team with the latest tools for producing consistent, high-quality food powders.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.