Cereals Processing Technology
Book 1
Book 2
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Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
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Cereals Processing Technology

Cereals Processing Technology


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About the Book

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 at cereal and flour production, with chapters on cereal and production methods and flour milling. There is also a chapter on the increasingly important and controversial area of cereal biotechnology and its application to wheat, barley, rice, and maize. Part 2 looks at how these raw materials are then processed into final products for the consumer. There are chapters on rice and rice product production, pasta and Asian noodle processing, the manufacture of breakfast cereals, malting, and breadmaking. Chapters look at the increasing diversity of cereal products, at current best practice in manufacturing processes, and emerging trends in the technologies for particular products. Cereals Processing Technology provides an authoritative guide to some of the key technological developments both within particular sectors and across cereals processing as a whole.

Table of Contents:
Introduction Part I - Cereal and Flour Production Cereal Production Methods, E.J. Evans Wheat, Corn, and Coarse Grains Milling, W.G. Owens Biotechnology, Cereal, and Cereal Products Quality, R.J. Henry Part II - Cereal Products Rice Production, B.S. Luh Pasta Production, B.A. Marchylo Asian Noodle Processing, D.W. Hatcher Breakfast Cereals, R.B. Fast Malting, G. Gibson Breadmaking, S.P. Cauvain Index

Review :
"an excellent overview on the entire cereal processing. The major potential readers of this book are expected to be raw material producers, primary processors, e.g. flour millers, maize millers, breakfast cereal manufacturers, maltsters and secondary processors, eg.g. bakers, industrial processors, brewers. 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


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Product Details
  • ISBN-13: 9780849312199
  • Publisher: Taylor & Francis Inc
  • Publisher Imprint: CRC Press Inc
  • Height: 235 mm
  • No of Pages: 256
  • Returnable: N
  • Weight: 499 gr
  • ISBN-10: 0849312191
  • Publisher Date: 12 Apr 2001
  • Binding: Hardback
  • Language: English
  • No of Pages: 256
  • Returnable: N
  • Width: 156 mm


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