Ueda, Jonata M.Morales Gómez, PatriciaFernández Ruiz, VirginiaFerreira, AnabelaBarros, LillianCarocho, MarcioHeleno, Sandrina A.2024-12-022024-12-022023-11-20Ueda, J.M.; Morales, P.; Fernández-Ruiz, V.; Ferreira, A.; Barros, L.; Carocho, M.; Heleno, S.A. Powdered Foods: Structure, Processing, and Challenges: A Review. Appl. Sci. 2023, 13, 12496. https://doi.org/10.3390/app1322124962076-341710.3390/app132212496https://hdl.handle.net/20.500.14352/1119042023 Descuento MDPIPowdered foods are easy to store and transport, with a longer shelf life that minimizes potential waste, contributing to sustainable development. Each food category has a unique composition, responsible for its chemical and physical attributes, which directly influences the stability of powdered products. The drying method used is essential to obtain the desired characteristics of the powdered food, and the choice of each technology can provide unique morphological properties regarding size, shape, and density, among other factors. Furthermore, rehydration properties must also be investigated, as they play a fundamental role in the reconstitution of powdered foods, influencing the dispersion and dissolution of the powder in liquids. Therefore, this review provides a comprehensive overview of the powdered food manufacturing process and its advantages. Special attention is given to the desirable properties of food powders, challenges related to stability, powdered food reconstitution properties, and case studies regarding many powdered foods.engAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/journal articlehttps://doi.org/10.3390/app132212496open accessPowdered productDrying processRehydration propertiesFood microstructureDietética y nutrición (Farmacia)3206 Ciencias de la Nutrición