Handbook Of Cereal Science And Technology Second Edition Revised And Expanded
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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
Handbook Of Cereal Science And Technology Second Edition Revised And Expanded
DOWNLOAD
Author : Karel Kulp
language : en
Publisher: CRC Press
Release Date : 2000-03-28
Handbook Of Cereal Science And Technology Second Edition 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 Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains. The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.
Handbook Of Cereal Science And Technology
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Author : Klaus J. Lorenz
language : en
Publisher: Marcel Dekker Incorporated
Release Date : 1991
Handbook Of Cereal Science And Technology written by Klaus J. Lorenz and has been published by Marcel Dekker Incorporated this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Technology & Engineering categories.
Understanding of the composition, chemistry, and processing aspects of grains are fundamental to increased food production for the world's population. The detailed reviews presented here deal first with the history, types and uses of the major cereals and then with their chemistry and components and
Handbook Of Food Science Technology And Engineering 4 Volume Set
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2005-12-19
Handbook Of Food Science Technology And Engineering 4 Volume Set written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-12-19 with Technology & Engineering categories.
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Handbook Of Dough Fermentations
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Author : Karel Kulp
language : en
Publisher: CRC Press
Release Date : 2003-05-20
Handbook Of Dough Fermentations 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 2003-05-20 with Technology & Engineering categories.
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
Handbook Of Food Toxicology
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Author : S.S. Deshpande
language : en
Publisher: CRC Press
Release Date : 2002-08-29
Handbook Of Food Toxicology written by S.S. Deshpande and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-08-29 with Medical categories.
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
Handbook Of Food Analysis Methods And Instruments In Applied Food Analysis
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Author : Leo M. L. Nollet
language : en
Publisher: CRC Press
Release Date : 2004
Handbook Of Food Analysis Methods And Instruments In Applied Food Analysis written by Leo M. L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Food categories.
Presents contemporary methods of measuring optical properties, moisture, ash content, and other physical characteristics of food and evaluates techniques used to trace nutrient analytes ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch.
Handbook Of Food Analysis Residues And Other Food Component Analysis
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Author : Leo M. L. Nollet
language : en
Publisher: CRC Press
Release Date : 2004
Handbook Of Food Analysis Residues And Other Food Component Analysis written by Leo M. L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Food categories.
Thoroughly updated to accommodate recent research and state-of-the-art technologies impacting the field, Volume 2: Residues and Other Food Component Analysis of this celebrated 3 volume reference compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. Volume 2 evaluates methods for: establishing the presence of mycotoxins and phycotoxins identifying growth promoters and residual antibacterials tracking residues left by fungicides and herbicides discerning carbamate and urea pesticide residues confirming residual amounts of organochlorine and organophosphate pesticides detecting dioxin, polychlorobiphenyl (PCB), and dioxin-like PCB residues ascertaining n-nitroso compounds and polycyclic aromatic hydrocarbons tracing metal contaminants in foodstuffs
Handbook Of Food Analysis Physical Characterization And Nutrient Analysis
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Author : Leo M. L. Nollet
language : en
Publisher: CRC Press
Release Date : 2004
Handbook Of Food Analysis Physical Characterization And Nutrient Analysis written by Leo M. L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Technology & Engineering categories.
This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.
Handbook Of Food Enzymology
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Author : John R. Whitaker
language : en
Publisher: CRC Press
Release Date : 2002-12-05
Handbook Of Food Enzymology written by John R. Whitaker and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-12-05 with Technology & Engineering categories.
Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. The book cov