Technology of Cereals : An Introduction for Students of Food Science and Agriculture

Name: Technology of Cereals : An Introduction for Students of Food Science and Agriculture
Availability: OutOfStock
ISBN: 9780080298009

ISBN-10: 0080298001

ISBN-13: 9780080298009

Edition: 3rd 1983

Authors: N. L. Kent

List price: $26.00

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Description:

A textbook emphasizing nutrition, particularly the effect of processing on the nutritive value of food products as compared with that of the raw cereals. Updates the statistics from the 1983 addition; adds material on extrusion cooking, animal feed, and industrial applications; and reworks the chapters to avoid repetition and allow comparisons between the different cereals. Annotation copyright by Book News, Inc., Portland, OR

Book details

List price: $26.00
Edition: 3rd
Copyright year: 1983
Publisher: Elsevier Science & Technology Books
Binding: Paperback
Pages: 200
Language: English

Abbreviations, Units, Equivalents
Cereal crops: economics, statistics and uses	p. 1
Botanical aspects of cereals	p. 29
Chemical components	p. 53
Cereals of the world: origin, classification, types, quality	p. 78
Storage and pre-processing	p. 103
Dry milling technology	p. 129
Flour quality	p. 170
Bread-baking technology	p. 191
Malting, brewing and distilling	p. 218
Pasta and whole grain foods	p. 233
Breakfast cereals and other products of extrusion cooking	p. 244
Wet milling: starch and gluten	p. 259
Domestic and small scale products	p. 269
Nutrition	p. 276
Feed and industrial uses for cereals	p. 302
Index	p. 316
Table of Contents provided by Blackwell. All Rights Reserved.