Methods of Test for Cereals and Pulses. Determination of Moisture Content of Cereals and Cereal Products (Reference Method) PDF Download
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Author: British Standards Institute Staff
Publisher:
ISBN:
Category : Standards, Engineering
Languages : en
Pages : 8
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Book Description
Cereals, Cereal products, Cereal food products, Food crops, Agricultural products, Food testing, Water content determination, Moisture measurement, Dry weight determination, Chemical analysis and testing, Specimen preparation, Testing conditions, Test equipment, Reproducibility
Author: British Standards Institute Staff
Publisher:
ISBN:
Category : Standards, Engineering
Languages : en
Pages : 8
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Book Description
Cereals, Cereal products, Cereal food products, Food crops, Agricultural products, Food testing, Water content determination, Moisture measurement, Dry weight determination, Chemical analysis and testing, Specimen preparation, Testing conditions, Test equipment, Reproducibility
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580321252
Category :
Languages : en
Pages : 12
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Book Description
Cereals, Cereal products, Cereal food products, Food crops, Agricultural products, Food testing, Water content determination, Moisture measurement, Test equipment, Test specimens, Particle size distribution, Specimen preparation, Drying, Formulae (mathematics), Reproducibility, Precision, Equations
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580584961
Category :
Languages : en
Pages : 24
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Book Description
Cereals, Cereal products, Cereal food products, Food crops, Agricultural products, Food testing, Water content determination, Moisture measurement, Test equipment, Test specimens, Particle size distribution, Specimen preparation, Drying, Reproducibility, Precision
Author: J.E. Cantle
Publisher: Elsevier
ISBN: 008087553X
Category : Science
Languages : en
Pages : 465
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Book Description
The topic is treated here in a very practical manner. The bulk of the book is concerned with real-life analyses for practising instrumentalists and differs from the literature supplied by manufacturers of atomic absorption instruments in that the methods described can be interpreted using all sorts of hardware, and in that far more chemistry and sample preparation are included.
Author: Stanley P. Cauvain
Publisher: DEStech Publications, Inc
ISBN: 1932078991
Category : Reference
Languages : en
Pages : 511
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Book Description
Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 202
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Book Description
Author: American Association of Cereal Chemists
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 194
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Book Description
Author: P. G. Martin
Publisher: Food & Agriculture Org.
ISBN: 9789251008447
Category : Food
Languages : en
Pages : 428
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Book Description
Author: Brijesh K. Tiwari
Publisher: Academic Press
ISBN: 0123820197
Category : Technology & Engineering
Languages : en
Pages : 484
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Book Description
Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products. - First reference bringing together essential information on the processing technology of pulses - Addresses processing challenges relevant to legume and pulse grain processors - Delivers insights into the current state-of-art and emerging processing technologies - In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods
Author: Association of Official Analytical Chemists
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 664
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Book Description
