Modern Cereal Science And Technology
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Modern Cereal Science And Technology
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Author : Yeshajahu Pomeranz
language : en
Publisher: Wiley-VCH
Release Date : 1987
Modern Cereal Science And Technology written by Yeshajahu Pomeranz and has been published by Wiley-VCH this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Business & Economics categories.
Introduction; Cereal crops-general; Physical properties and structure; composition; classification and standards; Storage; Grain quality; Wheat-processing, milling; wheat flour components in bread making; Dough and bread structure the art and science of bread making; bread around the world; Sensory attributes and bread staling; bread in health and disease; Soft wheat products; Rice; Corn; Barley; Oats, sorghums and millets, and rye; Extrusion products; Industrial uses of cereals.
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
Icc Handbook Of 21st Century Cereal Science And Technology
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Author : Peter R. Shewry
language : en
Publisher: Elsevier
Release Date : 2023-06-30
Icc Handbook Of 21st Century Cereal Science And Technology written by Peter R. Shewry and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-30 with Technology & Engineering categories.
ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. Provides standardized insights into cereals, their grains, profiles and uses Includes the 8 most utilized cereals including pseudocereals Promotes understanding of the real-world use options of cereals
Principles Of Cereal Science And Technology
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Author : R. Carl Hoseney
language : en
Publisher:
Release Date : 1986
Principles Of Cereal Science And Technology written by R. Carl Hoseney and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Technology & Engineering categories.
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
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
Advances In Cereal Science And Technology
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Author : American Association of Cereal Chemists
language : en
Publisher: American Association of Cereal Chemists
Release Date : 1990
Advances In Cereal Science And Technology written by American Association of Cereal Chemists and has been published by American Association of Cereal Chemists this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with categories.
Kent S Technology Of Cereals
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Author : N. L. Kent
language : en
Publisher: Elsevier
Release Date : 1994-01-01
Kent S Technology Of Cereals written by N. L. Kent and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-01-01 with Technology & Engineering categories.
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.
Handbook Of Cereal Science And Technology Second Edition 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 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.
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