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 : 30 July 2021
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

Breakfast Cereals, and how They are Made

Breakfast Cereals, and how They are Made
  • Author : Robert B. Fast
  • Publisher : Amer Assn of Cereal Chemists
  • Release : 30 July 1990
GET THIS BOOKBreakfast Cereals, and how They are Made

The cereal grains. Manufacturing technology of ready-to-eat cereals. Unit operations and equipment: blending and cooking, drying and dryers, tempering, flaking and toasting, extrusion and extruders. Applications of nutritional and flavoring/sweetening coatings. Package materials packaging of ready-to-eat breakfast cereals. Hot cereals. Fortification and preservation of cereals. Cereal nutrition. Quality assurance in breakfast cereal plants.

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

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

Antioxidant-Antidiabetic Agents and Human Health

Antioxidant-Antidiabetic Agents and Human Health
  • Author : Oluwafemi Oguntibeju
  • Publisher : BoD – Books on Demand
  • Release : 05 February 2014
GET THIS BOOKAntioxidant-Antidiabetic Agents and Human Health

The human system employs the use of endogenous enzymatic as well as non-enzymatic antioxidant defence systems against the onslaught of free radicals and oxidative stress. Enzymatic antioxidants and non-enzymatic antioxidants work synergistically with each other, using different mechanisms against different free radicals and stages of oxidative stress. Dietary and lifestyle modifications are seen as the mainstay of treatment and management of chronic diseases such as diabetes mellitus. The major aims of dietary and lifestyle changes are to reduce weight, improve

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.

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

Cereals Processing Technology

Cereals Processing Technology
  • Author : Gavin Owens
  • Publisher : CRC Press
  • Release : 12 April 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, 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

Breakfast

Breakfast
  • Author : Heather Arndt Anderson
  • Publisher : AltaMira Press
  • Release : 11 July 2013
GET THIS BOOKBreakfast

From corn flakes to pancakes, Breakfast: A History explores this “most important meal of the day” as a social and gastronomic phenomenon. It explains how and why the meal emerged, what is eaten commonly in this meal across the globe, why certain foods are considered indispensable, and how it has been depicted in art and media. Heather Arndt Anderson’s detail-rich, culturally revealing, and entertaining narrative thoroughly satisfies.

Extrusion of Metals, Polymers, and Food Products

Extrusion of Metals, Polymers, and Food Products
  • Author : Sayyad Zahid Qamar
  • Publisher : BoD – Books on Demand
  • Release : 28 February 2018
GET THIS BOOKExtrusion of Metals, Polymers, and Food Products

Extrusion is a very popular manufacturing process, especially because of its versatility in terms of materials and shapes. Representing the vast and multifaceted field of extrusion, this book contains write-ups on latest developments from experts in the field. Part (A) on Metal Extrusion contains chapters on spur gear manufacturing, stiff vacuum extrusion, and indirect extrusion for subsurface tubular expansion. Part (B) on Food and Polymer Extrusion includes chapters on extrusion cooking of functional foods, changes in nutritional properties in extrusion

Fermentation Processes

Fermentation Processes
  • Author : Angela Jozala
  • Publisher : BoD – Books on Demand
  • Release : 08 February 2017
GET THIS BOOKFermentation Processes

Fermentation is a theme widely useful for food, feed and biofuel production. Indeed each of these areas, food industry, animal nutrition and energy production, has considerable presence in the global market. Fermentation process also has relevant applications on medical and pharmaceutical areas, such as antibiotics production. The present book, Fermentation Processes, reflects that wide value of fermentation in related areas. It holds a total of 14 chapters over diverse areas of fermentation research.

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: