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Technology of Cereals
  • Language: en
  • Pages: 334

Technology of Cereals

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.

Technology of Cereals
  • Language: en
  • Pages: 334

Technology of Cereals

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.

Technology of Cereals
  • Language: en
  • Pages: 334

Technology of Cereals

  • Type: Book
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  • Published: 1994-01
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  • Publisher: Unknown

Covers a range of topics from agro-botany to cereals processing. Provides an international perspective on food science and agriculture. Contents include: Cereal crops (botany, chemistry, classification); Storage and pre-processing; Dry milling; Flour quality; Baking; Malting, brewing and distilling; Pasta and whole grain foods; Breakfast cereals and other extrusion products; Wet milling; Small-scale products; Nutrition; Feed and industrial uses.

Chemistry and Technology of Cereals as Food and Feed
  • Language: en
  • Pages: 751

Chemistry and Technology of Cereals as Food and Feed

This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.

Kent’s Technology of Cereals
  • Language: en
  • Pages: 352

Kent’s Technology of Cereals

  • Type: Book
  • -
  • Published: 1994-01-01
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  • Publisher: Elsevier

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.

Technology of cereals with special reference to wheat
  • Language: en
  • Pages: 262

Technology of cereals with special reference to wheat

  • Type: Book
  • -
  • Published: 1966
  • -
  • Publisher: Unknown

None

Technology of Functional Cereal Products
  • Language: en
  • Pages: 568

Technology of Functional Cereal Products

  • Type: Book
  • -
  • Published: 2007-11-08
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  • Publisher: Elsevier

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on techn...

Cereals Processing Technology
  • Language: en
  • Pages: 256

Cereals Processing Technology

  • Type: Book
  • -
  • Published: 2001-04-12
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  • Publisher: CRC Press

Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, Cereals Processing Technology reviews the range of cereal products and 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 benchmarking their operations against the best prices in their sector and across cereals processing as a whole. Part 1 looks at cereal and flour production, with chapters on cereal and production methods and flour milling. There is also a chapter on the increasingly important and controver...

Technology of Cereals
  • Language: en
  • Pages: 334

Technology of Cereals

  • Type: Book
  • -
  • Published: 1994-01
  • -
  • Publisher: Unknown

Covers a range of topics from agro-botany to cereals processing. Provides an international perspective on food science and agriculture. Contents include: Cereal crops (botany, chemistry, classification); Storage and pre-processing; Dry milling; Flour quality; Baking; Malting, brewing and distilling; Pasta and whole grain foods; Breakfast cereals and other extrusion products; Wet milling; Small-scale products; Nutrition; Feed and industrial uses.

Kent’s Technology of Cereals
  • Language: en
  • Pages: 924

Kent’s Technology of Cereals

Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies. The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses. Provides readers with a leader in cereal science literature Includes new sections on extrusion cooking and the use of cereals for animal feed, along with information on statistics, new products, impact of climate changes and genetics, new economic trends, new nutrition regulations and new technologies Useful for students, researchers and industrial practitioners alike