Technology of Cereals

Buch | Hardcover

352 Seiten

2000
Woodhead Publishing Ltd (Verlag)
978-1-85573-361-9 (ISBN)

Infos

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.

Inhalt

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.

Produkt-Details

• Erscheint lt. Verlag: 1.1.2000
• Verlagsort: Cambridge
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• ISBN-10: 1-85573-361-7 / 1855733617
• ISBN-13: 978-1-85573-361-9 / 9781855733619
• Zustand: Neuware