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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.<\/jats:p>","DOI":"10.3390\/app132212496","type":"journal-article","created":{"date-parts":[[2023,11,20]],"date-time":"2023-11-20T00:30:50Z","timestamp":1700440250000},"page":"12496","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Powdered Foods: Structure, Processing, and Challenges: A Review"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1452-3764","authenticated-orcid":false,"given":"Jonata M.","family":"Ueda","sequence":"first","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Associado para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha (SusTEC), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Departamento Nutrici\u00f3n y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ram\u00f3n y Cajal, s\/n., E-28040 Madrid, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4963-2696","authenticated-orcid":false,"given":"Patricia","family":"Morales","sequence":"additional","affiliation":[{"name":"Departamento Nutrici\u00f3n y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ram\u00f3n y Cajal, s\/n., E-28040 Madrid, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4214-5120","authenticated-orcid":false,"given":"Virginia","family":"Fern\u00e1ndez-Ruiz","sequence":"additional","affiliation":[{"name":"Departamento Nutrici\u00f3n y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ram\u00f3n y Cajal, s\/n., E-28040 Madrid, Spain"}]},{"given":"Anabela","family":"Ferreira","sequence":"additional","affiliation":[{"name":"Intrapl\u00e1s S.A., Rua da Ind\u00fastria, 68, Rebord\u00f5es, 4795-207 Santo Tirso, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9050-5189","authenticated-orcid":false,"given":"Lillian","family":"Barros","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Associado para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha (SusTEC), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8978-4547","authenticated-orcid":false,"given":"Marcio","family":"Carocho","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Associado para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha (SusTEC), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7224-1098","authenticated-orcid":false,"given":"Sandrina A.","family":"Heleno","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Associado para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha (SusTEC), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,11,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"244","DOI":"10.1016\/j.powtec.2010.08.012","article-title":"Food powders engineering, between knowhow and science: Constraints, stakes and opportunities","volume":"208","author":"Cuq","year":"2011","journal-title":"Powder Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1715","DOI":"10.1007\/s10311-020-01126-2","article-title":"Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: A review","volume":"19","author":"Sridhar","year":"2021","journal-title":"Environ. 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