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Author: N. L. Kent Publisher: Elsevier ISBN: 1855736608 Category : Technology & Engineering Languages : en Pages : 352
Book Description
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.
Author: N. L. Kent Publisher: Elsevier ISBN: 1855736608 Category : Technology & Engineering Languages : en Pages : 352
Book Description
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.
Author: Kurt A. Rosentrater Publisher: Woodhead Publishing ISBN: 0081005326 Category : Technology & Engineering Languages : en Pages : 924
Book Description
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
Author: Norman Leslie Kent Publisher: Pergamon Press ISBN: 9780080298016 Category : Technology & Engineering Languages : en Pages : 221
Book Description
Cereals of the world: crops. Cereals of the world: grain structure. Chemical composition of cereals. Wheats of the world. Wheat: the farm crop. Wheat at the mill: wheat cleaning and conditioning. Wheat at the mill: flour-milling. Flour. Nutritional attributes of flour and bread. Bread-baking technology. Breaklast cerals and other processed products. Barley. Oats. Rey and triticale. Rice. Maize. Sorghum and the millets.
Author: Kurt. A. Rosentrater Publisher: Woodhead Publishing Limited ISBN: 9780081005293 Category : Languages : en Pages : 500
Book Description
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
Author: G. Owens Publisher: Elsevier ISBN: 1855736284 Category : Technology & Engineering Languages : en Pages : 248
Book Description
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 and across cereals processing as a whole. The authorative guide to key technological developments within cereal processing Reviews the range of cereal products and the technologies used to produce them
Author: Norman Leslie Kent Publisher: ISBN: 9780080408330 Category : Cereal products Languages : en Pages : 334
Book Description
Covers a range of topics from agro-botany to cereals processing. Provides an international perspective on food science and agriculture. Contents include: Cereal crops (botany, chemistry, classification); Storage and pre-processing; Dry milling; Flour quality; Baking; Malting, brewing and distilling; Pasta and whole grain foods; Breakfast cereals and other extrusion products; Wet milling; Small-scale products; Nutrition; Feed and industrial uses.
Author: Milica Pojic Publisher: John Wiley & Sons ISBN: 1119470196 Category : Technology & Engineering Languages : en Pages : 304
Book Description
Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.
Author: Samuel A. Matz Publisher: Springer Science & Business Media ISBN: 9780442308308 Category : Technology & Engineering Languages : en Pages : 778
Book Description
This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.
Author: N. L. Kent
Author: N. L. Kent
Author: Kurt A. Rosentrater
Author: N. L. Kent
Author: Norman Leslie Kent
Author: Kurt. A. Rosentrater
Author: Kurt A. Rosentrater
Author: G. Owens
Author: Norman Leslie Kent
Author: Milica Pojic
Author: Samuel A. Matz