chapter 1 The Role of Food Powders -- chapter 2 Mixtures of Food Powders and Particulates / chapter 3 Physical and Chemical Properties of Food Powders / chapter 4 Handling and Processing of Food Powders and Particulates -- chapter 5 Rotary Drum Processing / chapter 6 Supercritical Fluid Processing to Control Particle Size of Food Ingredients / chapter 7 Dry Coating / chapter 8 Fluid-Bed Coating / chapter 9 Particle Size Analysis of Food Powders -- chapter 10 Food Powder Flowability / chapter 11 Phase Transitions During Food Powder Production and Powder Stability / chapter 12 Blending, Segregation, and Sampling / chapter 13 Powder Flow Properties / chapter 14 Functional Properties of Milk Powders -- chapter 15 Milk Powder / chapter 16 Properties of Culinary Powders: Salt and Sugar / chapter 17 Cocoa / chapter 18 Spray-Dried Microencapsulated Fat Powders -- chapter 19 Single- and Double-Encapsulated Butter Oil Powders / chapter 20 Milk Fat Powders Encapsulated in Sugars and Starches