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Handbook of Cereal Science and Technology, Revised and Expanded (Food Science...
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Artikelmerkmale
- Artikelzustand
- Brand
- CRC Press
- EAN
- 9780824782948
- GTIN
- 09780824782948
- ISBN
- 0824782941
- ISBN10
- 0824782941
- ISBN13
- 9780824782948
- MPN
- does not apply
Über dieses Produkt
Product Identifiers
Publisher
CRC Press LLC
ISBN-10
0824782941
ISBN-13
9780824782948
eBay Product ID (ePID)
1662228
Product Key Features
Number of Pages
806 Pages
Publication Name
Handbook of Cereal Science and Technology, Revised and Expanded
Language
English
Subject
Food Science
Publication Year
2000
Type
Textbook
Subject Area
Technology & Engineering
Series
Food Science and Technology Ser.
Format
Hardcover
Dimensions
Item Height
1.7 in
Item Weight
58.4 Oz
Item Length
11.3 in
Item Width
8.8 in
Additional Product Features
Edition Number
2
Intended Audience
Scholarly & Professional
LCCN
00-022903
Reviews
"...High-quality photographs and schematics of instruments enhance the attractiveness...of the book...represents a valuable addition in this field." ---Food Technology "...contains an impressive number of very informative tables and a well documented bibliography. It will rapidly become a reference for all those working with cereals. " ---Food Science & Technology Journal "...a valuable text and reference book for the cereal science students, researchers, food technologists and food engineers and processors alike." ---Journal of Food Science and Technology "...If this Handbook is on your bookshelf, it is likely to be one that you will dip into on many occasions...make a note of where it sits on the library shelf, because it is certain to contain something of use to you." ---Transcripts of the Institution of Chemical Engineers "...an excellent overview on...cereal processing...It was intended to relate increasing diversity of cereal products, and the current best practice in manufacturing processes and emerging trends in the technologies for particular products. This aim was adequately fulfilled in this book by describing the mechanical detail of processing systems." - Shuryo Nakai, Food, Nutrition and Health, University of British Columbia, in Food Research International, 2002
Volume Number
Vol. 99
Illustrated
Yes
Edition Description
Revised edition,New Edition
Table Of Content
Wheat. Corn: The Major Cereal of the Americas. Barley. Oats. Sorghum. The Millets. Rice: Production. Processing, and Utilization. Triticale: Production and Utilization. Wild Rice: Processing and Utilization. Oilseeds and Oil-Bearing Materials. Cereal Proteins: Compositions of Their Major Fractions and Methods for Identification. Cereal Carbohydrates. Cereal Lipids. Minor Constituents of Cereals. Quality Evaluation of Cereals and Cereal Products. Breads and Yeast-Leavened Bakery Goods. Soft Wheat Products. Ready-to-Eat Breakfast Cereals. Pasta: Raw Materials and Processing. Cereal-Based Snack Foods. Malted Cereals: Their Production and Use. Cereal Enrichment and Nutrient Labeling. Nutritional Quality of Cereal-Based Foods. Nonfood Uses of Cereals. Fermentation and Microbial Processes in Cereal Foods. Special Food Ingredients from Cereals. Index.
Synopsis
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., 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
LC Classification Number
TP434.H36 2000
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