Advances in Cereal Science and Technology PDF Download
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Author: American Association of Cereal Chemists
Publisher: American Association of Cereal Chemists
ISBN: 9780913250662
Category : Technology & Engineering
Languages : en
Pages : 584
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Book Description
Author: American Association of Cereal Chemists
Publisher: American Association of Cereal Chemists
ISBN: 9780913250662
Category : Technology & Engineering
Languages : en
Pages : 584
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Book Description
Author: Joseph Awika
Publisher: OUP USA
ISBN: 9780841226364
Category : Science
Languages : en
Pages : 0
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Book Description
Presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health
Author: Stanley P. Cauvain
Publisher: Elsevier
ISBN: 184569063X
Category : Technology & Engineering
Languages : en
Pages : 593
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Book Description
The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the ‘grain chain’ from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration.The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed.The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology. Extensive collection of proceedings from the 12th International Cereal and Bread Congress High-quality papers highlighting the most recent developments in cereal science and technology Benefits for the industry and consumers are discussed
Author: R. Carl Hoseney
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 344
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Book Description
Author: American Association of Cereal Chemists
Publisher: American Association of Cereal Chemists
ISBN: 9780913250839
Category : Technology & Engineering
Languages : en
Pages :
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Book Description
Author: Karel Kulp
Publisher: CRC Press
ISBN: 1420027220
Category : Technology & Engineering
Languages : en
Pages : 807
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Book Description
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the
Author: Pomeranz Y [Ed.]
Publisher:
ISBN:
Category :
Languages : en
Pages : 348
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Book Description
Author: N. L. Kent
Publisher: Elsevier
ISBN: 1855736608
Category : Technology & Engineering
Languages : en
Pages : 349
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Book Description
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.
Author: Pomeranz Y [Ed.]
Publisher:
ISBN:
Category :
Languages : en
Pages : 463
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Book Description
Author: Gopal Kumar Sharma
Publisher: CRC Press
ISBN: 1000534715
Category : Technology & Engineering
Languages : en
Pages : 243
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Book Description
The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
