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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology

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Cereal Grains for the Food and Beverage Industries (Hardcover) Loot Price: R4,279
Discovery Miles 42 790
Cereal Grains for the Food and Beverage Industries (Hardcover): Elke K. Arendt, Emanuele Zannini

Cereal Grains for the Food and Beverage Industries (Hardcover)

Elke K. Arendt, Emanuele Zannini

Series: Woodhead Publishing Series in Food Science, Technology and Nutrition

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Loot Price R4,279 Discovery Miles 42 790 | Repayment Terms: R401 pm x 12*

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Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.
The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.
Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals.
A comprehensive overview of all of the important cereal and pseudo-cereal speciesChapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and AmaranthReviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

General

Imprint: Woodhead Publishing Ltd
Country of origin: United Kingdom
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Release date: April 2013
First published: 2013
Authors: Elke K. Arendt • Emanuele Zannini
Dimensions: 234 x 156 x 32mm (L x W x T)
Format: Hardcover
Pages: 512
ISBN-13: 978-0-85709-413-1
Categories: Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 0-85709-413-0
Barcode: 9780857094131

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