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

Produk Detail:

  • Author : Kurt. A. Rosentrater
  • Publisher : Woodhead Publishing Limited
  • Pages : 500 pages
  • ISBN : 9780081005293
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKKent s Technology of Cereals

Kent's Technology of Cereals

Kent's Technology of Cereals
  • Author : Kurt. A. Rosentrater,Anthony D. Evers
  • Publisher : Woodhead Publishing Limited
  • Release : 01 September 2017
GET THIS BOOKKent'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

Technology of Cereals

Technology of Cereals
  • Author : Norman Leslie Kent,A. D. Evers
  • Publisher : Woodhead Publishing
  • Release : 27 June 1994
GET THIS BOOKTechnology 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.

Kent’s Technology of Cereals

Kent’s Technology of Cereals
  • Author : N. L. Kent
  • Publisher : Elsevier
  • Release : 01 January 1994
GET THIS BOOKKent’s Technology of Cereals

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.

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

Kent’s Technology of Cereals

Kent’s Technology of Cereals
  • Author : Kurt A. Rosentrater,Anthony D Evers
  • Publisher : Woodhead Publishing
  • Release : 21 September 2017
GET THIS BOOKKent’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

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

The ICC Handbook of Cereals, Flour, Dough & Product Testing

The ICC Handbook of Cereals, Flour, Dough & Product Testing
  • Author : Stanley P. Cauvain,Linda S. Young
  • Publisher : DEStech Publications, Inc
  • Release : 27 June 2022
GET THIS BOOKThe ICC Handbook of Cereals, Flour, Dough & Product Testing

This volume is a comprehensive introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products. The book describes testing protocols in detail, offering many practical pointers for testing in fields, food plants, and in stores. It shows how data from the tests are acquired, interpreted, and linked to a range of global testing standards. The book

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

Principles of Cereal Science and Technology

Principles of Cereal Science and Technology
  • Author : Jan A. Delcour,R. Carl Hoseney
  • Publisher : Amer Assn of Cereal Chemists
  • Release : 27 June 2022
GET THIS BOOKPrinciples of Cereal Science and Technology

"Principles of Cereal Science and Technology, Third Edition discusses the structure and components of the cereal grains in depth. In addition, the storage and processing of the various cereals into intermediate products (flour, semolina, starch, gluten) or finished products (bread, cookies, pasta, beer, breakfast cereals, and feeds) are described in detail. Enzyme technology and enzyme applications in cereal processing and cereal based food systems have advanced throughout the years. This new edition includes up-to-date information on specific starch and non-starch

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 : 27 June 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

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : CRC Press
  • Release : 28 July 2009
GET THIS BOOKFood Processing Technology

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum

Food Processing

Food Processing
  • Author : Stephanie Clark,Stephanie Jung,Buddhi Lamsal
  • Publisher : John Wiley & Sons
  • Release : 03 April 2014
GET THIS BOOKFood Processing

Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing:

Cereal Biotechnology

Cereal Biotechnology
  • Author : Peter C. Morris,James H. Bryce
  • Publisher : CRC Press
  • Release : 31 August 2000
GET THIS BOOKCereal Biotechnology

The application of biotechnology to food processing has been one of the most important and controversial recent developments in the food industry. With this in mind, Cereal Biotechnology analyzes the practice, potential benefits, and risks of using genetic techniques in cereal processing. This major new text provides both plant molecular biologists and those in the cereal processing industries with a comprehensive overview of the subject.