Cereals Processing Technology
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Cereals Processing Technology
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Author : G. Owens
language : en
Publisher: Elsevier
Release Date : 2001-03-20
Cereals Processing Technology written by G. Owens and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-03-20 with Technology & Engineering categories.
Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. - The authorative guide to key technological developments within cereal processing - Reviews the range of cereal products and the technologies used to produce them
Advances In Cereals Processing Technologies
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Author : Gopal Kumar Sharma
language : en
Publisher: NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS P. LTD.
Release Date : 2021-05-19
Advances In Cereals Processing Technologies written by Gopal Kumar Sharma and has been published by NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS P. LTD. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-19 with Business & Economics categories.
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 plays a pivotal role in commercializing food products as well as fresh produce which is 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, 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 chapter titled Fermented foods based on cereals 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 & thermal changes occurring during processing. Sugarcane and 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. Self life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed Foods and is also aptly covered
Technology Of Cereals
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Author : Norman Leslie Kent
language : en
Publisher: Woodhead Publishing
Release Date : 1994
Technology Of Cereals written by Norman Leslie Kent and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Technology & Engineering categories.
A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.
Innovative Processing Technologies For Healthy Grains
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Author : Milica Pojic
language : en
Publisher: John Wiley & Sons
Release Date : 2020-12-21
Innovative Processing Technologies For Healthy Grains written by Milica Pojic and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-21 with Technology & Engineering categories.
Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.
Cereal Grains
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Author : Colin Wrigley
language : en
Publisher: Woodhead Publishing
Release Date : 2016-12-27
Cereal Grains written by Colin Wrigley and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-27 with Technology & Engineering categories.
Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. - Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods - Provides a complete and thorough update to the first edition, analyzing the range of major cereal species - Presents detailed advice on the management of cereal quality at each stage of production and processing
Cereal Grains
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Author : Sergio O. Serna-Saldivar
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Cereal Grains written by Sergio O. Serna-Saldivar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Medical categories.
While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio
Handbook Of Cereal Science And Technology Revised And Expanded
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Author : Karel Kulp
language : en
Publisher: CRC Press
Release Date : 2000-03-28
Handbook Of Cereal Science And Technology Revised And Expanded written by Karel Kulp and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-03-28 with Technology & Engineering categories.
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
Cereal Processing
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Author :
language : en
Publisher:
Release Date : 1994
Cereal Processing written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Social Science categories.
Part of a series which offers information on existing ways of improving the technology of food processing and increasing the quality and range of food stuffs produced. This book provides an insight into the processing of four cereal crops - maize, rice, sorghum and wheat.
Cereals And Cereal Based Foods
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2021-07-29
Cereals And Cereal Based Foods written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-29 with Medical categories.
This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.
Using Cereal Science And Technology For The Benefit Of Consumers
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Author : Stanley P. Cauvain
language : en
Publisher: Elsevier
Release Date : 2005-01-10
Using Cereal Science And Technology For The Benefit Of Consumers written by Stanley P. Cauvain and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-01-10 with Technology & Engineering categories.
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