Handbook of Cereal Science and Technology, Revised and Expanded

ISBN-13: 9780824782948 / Angielski / Twarda / 2000 / 808 str.

Karel Kulp; Karen Kulp

Opis

Second Edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.

Recenzje

"…High-quality photographs and schematics of instruments enhance the attractiveness…of the book…represents a valuable addition in this field."
---Food Technology

"…contains an impressive number of very informative tables and a well documented bibliography. It will rapidly become a reference for all those working with cereals. "
---Food Science & Technology Journal

"…a valuable text and reference book for the cereal science students, researchers, food technologists and food engineers and processors alike."
---Journal of Food Science and Technology

"…If this Handbook is on your bookshelf, it is likely to be one that you will dip into on many occasions…make a note of where it sits on the library shelf, because it is certain to contain something of use to you."
---Transcripts of the Institution of Chemical Engineers

"…an excellent overview on…cereal processing…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

Spis treści

Wheat. Corn: The Major Cereal of the Americas.
Barley. Oats. Sorghum. The Millets. Rice: Production. Processing, and Utilization. Triticale: Production and Utilization. Wild Rice: Processing and Utilization. Oilseeds and Oil-Bearing Materials. Cereal Proteins: Compositions of Their Major Fractions and Methods for Identification. Cereal Carbohydrates. Cereal Lipids. Minor Constituents of Cereals. Quality Evaluation of Cereals and Cereal Products. Breads and Yeast-Leavened Bakery Goods. Soft Wheat Products. Ready-to-Eat Breakfast Cereals. Pasta: Raw Materials and Processing. Cereal-Based Snack Foods. Malted Cereals: Their Production and Use. Cereal Enrichment and Nutrient Labeling. Nutritional Quality of Cereal-Based Foods. Nonfood Uses of Cereals. Fermentation and Microbial Processes in Cereal Foods. Special Food Ingredients from Cereals. Index.

O autorze

Kulp, Karel