Anticaking Additives for Food Powders

Author:

Yapıcı Emine,Karakuzu-İkizler Burcu,Yücel Sevil

Publisher

Springer International Publishing

Reference44 articles.

1. Aguilera, J. M. (2005). Food powders: Physical properties, processing, and functionality. New York: Kluwer Academic. https://doi.org/10.1007/0-387-27613-0 .

2. Aguilera, J. M., Valle, J. M., & Ka, M. (1995). Caking phenomena in amorphous food powders. Trends in Food Science and Technology, 6, 149.

3. Branen, A. L., Davidson, P. M., & Salminen, S. (2002). Food additives (2nd ed.). Boca Raton: CRC Press. Revised and expanded.

4. CAC (2019). Class names and the international numbering system for food additives. Codex Alimentarius. http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B36-1989%252FCXG_036e.pdf .

5. Carocho, M., Barreiro, M. F., Morales, P., & Ferreira, I. C. F. R. (2014). Adding molecules to food, pros and cons: A review on synthetic and natural food additives. Comprehensive Reviews in Food Science and Food Safety, 13(4), 377–399. https://doi.org/10.1111/1541-4337.12065 .

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