This is a completely revised and updated edition of the
comprehensive and widely used survey of cereal technology. The
first section describes the botany, classification, structure,
composition, nutritional importantance and uses of wheat, corn,
oats, rye, sorghum, rice and barley, as well as six other grains.
The book also details the latest methods of producing, cleaning,
and storing these grains. The second section of the book offers
current information on the technological and engineering principles
of feed milling, flour milling, baking, malting, brewing,
manufacturing breakfast cereals, snack food production, wet milling
(starch and oil production from grains), rice processing, and other
upgrading procedures applied to cereal grains. This section also
explains the value and utilization of by-products and examines many
rarely discussed processing methods. In addition, the book provides
reviews of current knowledge on the dietary importance of cereal
proteins, lipids, fibre, vitamins, minerals, and anti-nutrient
factors, as well as the effects of processing methods on these
materials. This book should be of interest to those involved in
agriculture, meat production and food science/technology.
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