Modern Cereal Science And Technology

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Modern Cereal Science and Technology

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Author : Yeshajahu Pomeranz
Publisher : Wiley-VCH
ISBN 13 :
Total Pages : 510 pages
Book Rating : 4.:/5 (89 download)

Book Synopsis Modern Cereal Science and Technology by : Yeshajahu Pomeranz

Download or read book Modern Cereal Science and Technology written by Yeshajahu Pomeranz and published by Wiley-VCH. This book was released on 1987 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

ICC Handbook of 21st Century Cereal Science and Technology

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Author : Peter R. Shewry
Publisher : Elsevier
ISBN 13 : 0323952968
Total Pages : 435 pages
Book Rating : 4.3/5 (239 download)

Book Synopsis ICC Handbook of 21st Century Cereal Science and Technology by : Peter R. Shewry

Download or read book ICC Handbook of 21st Century Cereal Science and Technology written by Peter R. Shewry and published by Elsevier. This book was released on 2023-06-30 with total page 435 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Using Cereal Science and Technology for the Benefit of Consumers

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Author : Stanley P. Cauvain
Publisher : Elsevier
ISBN 13 : 184569063X
Total Pages : 593 pages
Book Rating : 4.8/5 (456 download)

Book Synopsis Using Cereal Science and Technology for the Benefit of Consumers by : Stanley P. Cauvain

Download or read book Using Cereal Science and Technology for the Benefit of Consumers written by Stanley P. Cauvain and published by Elsevier. This book was released on 2005-01-10 with total page 593 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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, Revised and Expanded

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Author : Karel Kulp
Publisher : CRC Press
ISBN 13 : 9781420027228
Total Pages : 870 pages
Book Rating : 4.0/5 (272 download)

Book Synopsis Handbook of Cereal Science and Technology, Revised and Expanded by : Karel Kulp

Download or read book Handbook of Cereal Science and Technology, Revised and Expanded written by Karel Kulp and published by CRC Press. This book was released on 2000-03-28 with total page 870 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Principles of Cereal Science and Technology

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Author : R. Carl Hoseney
Publisher :
ISBN 13 :
Total Pages : 344 pages
Book Rating : 4.:/5 (319 download)

Book Synopsis Principles of Cereal Science and Technology by : R. Carl Hoseney

Download or read book Principles of Cereal Science and Technology written by R. Carl Hoseney and published by . This book was released on 1986 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cereals Processing Technology

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Author : G. Owens
Publisher : Elsevier
ISBN 13 : 1855736284
Total Pages : 249 pages
Book Rating : 4.8/5 (557 download)

Book Synopsis Cereals Processing Technology by : G. Owens

Download or read book Cereals Processing Technology written by G. Owens and published by Elsevier. This book was released on 2001-03-20 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Handbook of Cereal Science and Technology

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Author : Klaus J. Lorenz
Publisher : Marcel Dekker Incorporated
ISBN 13 : 9780824783587
Total Pages : 882 pages
Book Rating : 4.7/5 (835 download)

Book Synopsis Handbook of Cereal Science and Technology by : Klaus J. Lorenz

Download or read book Handbook of Cereal Science and Technology written by Klaus J. Lorenz and published by Marcel Dekker Incorporated. This book was released on 1991 with total page 882 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Kent's Technology of Cereals

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Author : N. L. Kent
Publisher : Elsevier
ISBN 13 : 1855736608
Total Pages : 349 pages
Book Rating : 4.8/5 (557 download)

Book Synopsis Kent's Technology of Cereals by : N. L. Kent

Download or read book Kent's Technology of Cereals written by N. L. Kent and published by Elsevier. This book was released on 1994-01-01 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Nutrition and Diet

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Author : Desai
Publisher : CRC Press
ISBN 13 : 9780824703752
Total Pages : 816 pages
Book Rating : 4.7/5 (37 download)

Book Synopsis Handbook of Nutrition and Diet by : Desai

Download or read book Handbook of Nutrition and Diet written by Desai and published by CRC Press. This book was released on 2000-08-16 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of diet; and the nutritional management of diseases and disorders. It also discusses the effects of nutrition and diet on diseases of the bones, teeth, hair, kidneys, liver and nervous system.

Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded

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Author : Karel Kulp
Publisher : CRC Press
ISBN 13 : 9780824782948
Total Pages : 808 pages
Book Rating : 4.7/5 (829 download)

Book Synopsis Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded by : Karel Kulp

Download or read book Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded written by Karel Kulp and published by CRC Press. This book was released on 2000-03-28 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Advances in Cereal Science and Technology

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Author : American Association of Cereal Chemists
Publisher : American Association of Cereal Chemists
ISBN 13 : 9780913250662
Total Pages : 584 pages
Book Rating : 4.2/5 (56 download)

Book Synopsis Advances in Cereal Science and Technology by : American Association of Cereal Chemists

Download or read book Advances in Cereal Science and Technology written by American Association of Cereal Chemists and published by American Association of Cereal Chemists. This book was released on 1990 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Kent's Technology of Cereals

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Author : Kurt A. Rosentrater
Publisher : Woodhead Publishing
ISBN 13 : 0081005326
Total Pages : 926 pages
Book Rating : 4.0/5 (81 download)

Book Synopsis Kent's Technology of Cereals by : Kurt A. Rosentrater

Download or read book Kent's Technology of Cereals written by Kurt A. Rosentrater and published by Woodhead Publishing. This book was released on 2017-09-21 with total page 926 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Technology of Cereals

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Author : Norman Leslie Kent
Publisher : Woodhead Publishing
ISBN 13 : 9780080408347
Total Pages : 352 pages
Book Rating : 4.4/5 (83 download)

Book Synopsis Technology of Cereals by : Norman Leslie Kent

Download or read book Technology of Cereals written by Norman Leslie Kent and published by Woodhead Publishing. This book was released on 1994 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Cereal Science and Technology

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Author : G. H. Palmer
Publisher : Mercat Press Books
ISBN 13 :
Total Pages : 496 pages
Book Rating : 4.:/5 (89 download)

Book Synopsis Cereal Science and Technology by : G. H. Palmer

Download or read book Cereal Science and Technology written by G. H. Palmer and published by Mercat Press Books. This book was released on 1989 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Breakfast Cereals and How They Are Made

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Author : Alicia A. Perdon
Publisher : Elsevier
ISBN 13 : 0128120444
Total Pages : 478 pages
Book Rating : 4.1/5 (281 download)

Book Synopsis Breakfast Cereals and How They Are Made by : Alicia A. Perdon

Download or read book Breakfast Cereals and How They Are Made written by Alicia A. Perdon and published by Elsevier. This book was released on 2020-01-09 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle – from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops. Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing. - Provides an up-to-date, end-to-end overview of the production process of cereal products - Edited by active cereals researchers working in industry, with experts from both academia and industry supplying content - Includes essential information on both ingredients and processes in the production of breakfast cereals - Discusses materials, cooking and packaging - Includes nutrition, quality and safety

Cereals and Cereal Products

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Author : D. A. V. Dendy
Publisher : Boom Koninklijke Uitgevers
ISBN 13 : 9780834217676
Total Pages : 454 pages
Book Rating : 4.2/5 (176 download)

Book Synopsis Cereals and Cereal Products by : D. A. V. Dendy

Download or read book Cereals and Cereal Products written by D. A. V. Dendy and published by Boom Koninklijke Uitgevers. This book was released on 2001 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to cereals; The storage and transportation of grains and their products; Postharvest losses; Cereal starches and proteins; NIR techniques in cereals analysis; Wheat and flour; Wheat flour milling; Bread: a unique food; Cookies, cakes, and other flour confectionery; Pasta; Composite and alternative flours; Rice; Maize; Barley; Sorghum and the millets; Oats; Rye and Triticale.

Glossary of Cereal Science and Technology

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Author : Samuel A. Matz
Publisher : Pan-Tech International
ISBN 13 : 9780942849257
Total Pages : 228 pages
Book Rating : 4.8/5 (492 download)

Book Synopsis Glossary of Cereal Science and Technology by : Samuel A. Matz

Download or read book Glossary of Cereal Science and Technology written by Samuel A. Matz and published by Pan-Tech International. This book was released on 1995-11-01 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: