Breakfast Cereals and How They Are Made

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

Produk Detail:

  • Author : Alicia A. Perdon
  • Publisher : Elsevier
  • Pages : 476 pages
  • ISBN : 0128120444
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKBreakfast Cereals and How They Are Made

Breakfast Cereals and How They Are Made

Breakfast Cereals and How They Are Made
  • Author : Alicia A. Perdon,Sylvia L. Schonauer,Kaisa Poutanen
  • Publisher : Elsevier
  • Release : 09 January 2020
GET THIS BOOKBreakfast Cereals and How They Are Made

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

Breakfast Cereals, and how They are Made

Breakfast Cereals, and how They are Made
  • Author : Robert B. Fast,Elwood F. Caldwell
  • Publisher : Amer Assn of Cereal Chemists
  • Release : 19 August 2022
GET THIS BOOKBreakfast Cereals, and how They are Made

Breakfast Cereals and How They Are Made, 2nd Edition fulfills the need for updated and new breakfast cereal information generated by the increased importance and consumption of breakfast cereals worldwide. All of the chapters in this new book have been updated or significantly revised. Information on contemporary topics such as new developments in equipment and technology, the expansion of computer control within the industry, advances in nutritional knowledge, and environmental issues in breakfast cereal manufacturing have been added. The novice

Handbook of Cereal Science and Technology

Handbook of Cereal Science and Technology
  • Author : Klaus J. Lorenz,Karel Kulp
  • Publisher : Marcel Dekker Incorporated
  • Release : 19 August 1991
GET THIS BOOKHandbook of Cereal Science and Technology

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

Physico-Chemical Aspects of Food Processing

Physico-Chemical Aspects of Food Processing
  • Author : S.T. Beckett
  • Publisher : Springer Science & Business Media
  • Release : 19 August 1995
GET THIS BOOKPhysico-Chemical Aspects of Food Processing

This book provides an in-depth study of the changes which occur in the components of food when they are subjected to processing. The book is divided into two distinct parts. in the first part the fundamental changes are examined from a scientific point of view. These include: Vapor pressure and water activity; Glass transition; Emulsion technology; Maillard (Browning) reaction; Rheology; Foams; Gells and gelling; Fat eutectics and crystallization; Surface effects; Fermentation; Change in cell structure. In the second part of

Food

Food
  • Author : Mark Hyman
  • Publisher : Little, Brown
  • Release : 27 February 2018
GET THIS BOOKFood

#1 New York Times bestselling author Dr. Mark Hyman sorts through the conflicting research on food to give us the skinny on what to eat. Did you know that eating oatmeal actually isn't a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil? Even the most health conscious among us have a hard time figuring out what to eat in order to lose weight, stay fit, and improve our health. And who can blame

The Kelloggs

The Kelloggs
  • Author : Howard Markel
  • Publisher : Vintage
  • Release : 08 August 2017
GET THIS BOOKThe Kelloggs

***2017 National Book Critics Circle Award Finalist for Nonfiction*** "What's more American than Corn Flakes?" —Bing Crosby From the much admired medical historian (“Markel shows just how compelling the medical history can be”—Andrea Barrett) and author of An Anatomy of Addiction (“Absorbing, vivid”—Sherwin Nuland, The New York Times Book Review, front page)—the story of America’s empire builders: John and Will Kellogg. John Harvey Kellogg was one of America’s most beloved physicians; a best-selling author, lecturer, and

Food Processing

Food Processing
  • Author : J. Scott Smith,Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release : 28 February 2008
GET THIS BOOKFood Processing

Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers

Rice, Volume 2: Utilization

Rice, Volume 2: Utilization
  • Author : Bor S. Luh
  • Publisher : Springer Science & Business Media
  • Release : 28 February 1991
GET THIS BOOKRice, Volume 2: Utilization

During the 10 years that have passed since the first edition of Rice: Production and Utilization was published in 1980, much new information on processing and utilization of rice cereal has apeared in the liter ature. The 15 chapters of Volume 2 cover rice flours in baking, rice e nrichment, parboiled rice, rice quality and grades, quick-cooking rice, canning, freezing and freeze-drying rice breakfast cereals and baby foods, fermented rice products, rice snack foods, rice vinegar, rice h ulls, rice oil, and rice bran.

The Technology of Extrusion Cooking

The Technology of Extrusion Cooking
  • Author : N.D. Frame
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKThe Technology of Extrusion Cooking

Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter meshing screw extruders.

Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries
  • Author : Elke K Arendt,Emanuele Zannini
  • Publisher : Elsevier
  • Release : 09 April 2013
GET THIS BOOKCereal Grains for the Food and Beverage Industries

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss

Cereals Processing Technology

Cereals Processing Technology
  • Author : G. Owens
  • Publisher : Elsevier
  • Release : 20 March 2001
GET THIS BOOKCereals Processing Technology

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

Encyclopedia of Food Grains

Encyclopedia of Food Grains
  • Author : Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion
  • Publisher : Academic Press
  • Release : 17 December 2015
GET THIS BOOKEncyclopedia of Food Grains

The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become

My New Roots

My New Roots
  • Author : Sarah Britton
  • Publisher : Appetite by Random House
  • Release : 31 March 2015
GET THIS BOOKMy New Roots

Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods

Whole Grains for a New Generation

Whole Grains for a New Generation
  • Author : Liana Krissoff
  • Publisher : ABRAMS
  • Release : 01 February 2013
GET THIS BOOKWhole Grains for a New Generation

Delicious recipes, mouth-watering photos, and fresh, creative tips on cooking with amaranth, quinoa, and more. With more than 150 ideas for breakfast and brunch, appetizers and small bites, salads, main dishes and side dishes, sweets, snacks, sundry baked goods, and more, this refreshingly modern cookbook features recipes that include whole grains like barley, buckwheat, corn, oats, quinoa, and wheat. While some of these recipes happen to be vegetarian, some vegan, and some gluten free, all of them have one common characteristic: