Handbook of Cereal Science and Technology, Revised and Expanded (Food Science and Technology) - Hardcover

Hardcover

ISBN 10: 0824782941 ISBN 13: 9780824782948

Verlag: CRC Press, 2000

Über diesen Titel

Críticas:

"High praise for the first edition. . . . . .A multiauthored book cannot be better than the quality of the contributors selected by the editors. In this case they have selected well." ---Cereal Foods World ." . .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

Reseña del editor:

This thoroughly revised 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.

Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains.

The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.

Über diese Auflage

• Verlag: CRC Press
• Erscheinungsdatum: 2000
• ISBN 10: 0824782941
• ISBN 13: 9780824782948
• Einband: Tapa dura
• Auflage: 2
• Anzahl der Seiten: 806
• Herausgeber: Kulp Karel