Cereals and Cereal Products: Technology and Chemistry (Hardcover)

Cereals are one of our most important crops, whether as cash crops for commercial farmers or subsistence crops in the developing third world. This book focuses on the chemistry and technology of cereals, set in the agricultural and socio-economic context. The subject of cereal is given a greater geographical scope than other books that are primarily concerned with wheat and bread. The principles of cereals discussed include structure and composition; economic importance; storage and transportation; analysis; post-harvest losses; and the starch industries. Also dealt with are the industrial processes which are the basis of our common foods - rice, bread, cornflakes, beer; and the common foods of more traditional societies such as the porridges of Africa and the tortillas of the Americas, as well as numerous fermented foods and drinks.

General

Imprint:	Aspen Publishers Inc.,U.S.
Country of origin:	United States
Series:	Food Products Series, 4
Release date:	December 2000
First published:	2001
Authors:	David A.V. Dendy • Bogdan J. Dobraszczyk
Dimensions:	254 x 178 x 30mm (L x W x T)
Format:	Hardcover
Pages:	430
ISBN-13:	978-0-8342-1767-6
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-8342-1767-8
Barcode:	9780834217676

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