Chemistry and Technology of Cereals as Food and Feed | 
 enlarge | Manufacturer: Springer
Category: EBooks
List Price: $199.00
Buy New: $159.20
You Save: $39.80 (20%)
Sales Rank: 80035
Format: Kindle Book
Media: Kindle Edition
Edition: 2nd
Number Of Items: 1
Pages: 751
Shipping Weight (lbs): 3.5
Dimensions (in): 9.2 x 6.1 x 1.6
Dewey Decimal Number: 664.7
ASIN: B000WD5LHM
Publication Date: April 30, 1991
Availability: Usually ships in 24 hours
|
| Editorial Reviews:
Book Description
This is a completely re-written edition of a classic reference that first appeared in 1959. In the new version, there are 9 chapters on the cereal grains, covering their history, varietal differences, botany, structure, composition, quality factors, and methods of utilization. Then there are 12 chapters dealing with the technological and engineering aspects of processing methods commonly applied to grains, including milling, baking, malting, brewing, feed manufacture, breakfast cereal production, pasta processing, rice treatments, wet milling, and dietetic food formulating and processing. The chapter titles are: (1) Wheat; (2) Corn; (3) Oats; (4) Barley; (5) Rye; (6) Sorghum; (7) Rice; (8) Other cereal grains--millet, wild rice, emmer, triticale; (9) Important non-cereal grains--amaranth, buckwheat, soybeans; (10) Feed manufacturing; (11) Milling of wheat and rye; (12) Commercial baking technology; (13) Partially prepared bakery products--dry mixes, refrigerated and frozen products, partially baked, etc.; (14) Pasta technology; (15) Wet and dry milling of corn; (16) Rice processing; (17) Malting; (18) Brewing and distilling; (19) Breakfast cereal production; (20) Snack foods; (21) Special dietary foods and ingredients.
|
|
|
