Cereals Processing Technology

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Cereals Processing Technology

G. Owens
Cereals Processing Technology Book PDF

Author : G. Owens
Publisher : Elsevier
Page : 248 pages
File Size : 46,8 Mb
Release : 2001-03-20
Category : Technology & Engineering
ISBN : 9781855736283

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Cereals Processing Technology by G. Owens Pdf

Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. The authorative guide to key technological developments within cereal processing Reviews the range of cereal products and the technologies used to produce them

Cereals Processing Technology

Gavin Owens
Cereals Processing Technology Book PDF

Author : Gavin Owens
Publisher : CRC Press
Page : 256 pages
File Size : 54,5 Mb
Release : 2001-04-12
Category : Technology & Engineering
ISBN : 0849312191

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Cereals Processing Technology by Gavin Owens Pdf

Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, Cereals Processing Technology reviews the range of cereal products and technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors benchmarking their operations against the best prices in their sector and across cereals processing as a whole. Part 1 looks at cereal and flour production, with chapters on cereal and production methods and flour milling. There is also a chapter on the increasingly important and controversial area of cereal biotechnology and its application to wheat, barley, rice, and maize. Part 2 looks at how these raw materials are then processed into final products for the consumer. There are chapters on rice and rice product production, pasta and Asian noodle processing, the manufacture of breakfast cereals, malting, and breadmaking. Chapters look at the increasing diversity of cereal products, at current best practice in manufacturing processes, and emerging trends in the technologies for particular products. Cereals Processing Technology provides an authoritative guide to some of the key technological developments both within particular sectors and across cereals processing as a whole.

Advances in Cereals Processing Technologies

Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Advances in Cereals Processing Technologies Book PDF

Author : Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Publisher : CRC Press
Page : 270 pages
File Size : 43,9 Mb
Release : 2021-12-23
Category : Technology & Engineering
ISBN : 9781000534801

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Advances in Cereals Processing Technologies by Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav Pdf

The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

Technology of Cereals

Norman Leslie Kent,A. D. Evers
Technology of Cereals Book PDF

Author : Norman Leslie Kent,A. D. Evers
Publisher : Woodhead Publishing
Page : 352 pages
File Size : 46,9 Mb
Release : 1994
Category : Technology & Engineering
ISBN : 0080408346

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Technology of Cereals by Norman Leslie Kent,A. D. Evers Pdf

A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.

Sustainable Recovery and Reutilization of Cereal Processing By-Products

Charis Michel Galanakis
Sustainable Recovery and Reutilization of Cereal Processing By Products Book PDF

Author : Charis Michel Galanakis
Publisher : Woodhead Publishing
Page : 352 pages
File Size : 55,9 Mb
Release : 2018-02-03
Category : Technology & Engineering
ISBN : 9780081022146

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Sustainable Recovery and Reutilization of Cereal Processing By-Products by Charis Michel Galanakis Pdf

Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers' dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan. Addresses topics associated with the sustainable management of cereal manufacturing Places emphasis on current, advisable practices Presents general valorization techniques of cereal processing by-products Highlights the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals

Chemistry and Technology of Cereals as Food and Feed

Samuel A. Matz
Chemistry and Technology of Cereals as Food and Feed Book PDF

Author : Samuel A. Matz
Publisher : Springer Science & Business Media
Page : 778 pages
File Size : 45,5 Mb
Release : 1991-04-30
Category : Technology & Engineering
ISBN : 0442308302

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Chemistry and Technology of Cereals as Food and Feed by Samuel A. Matz Pdf

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.

Lipids in Cereal Technology

Gerard Meurant
Lipids in Cereal Technology Book PDF

Author : Gerard Meurant
Publisher : Elsevier
Page : 425 pages
File Size : 42,8 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780080984384

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Lipids in Cereal Technology by Gerard Meurant Pdf

Lipids in Cereal Technology provides a comprehensive review of cereal lipids and their role in cereal processing and products. Topics range from acyl lipids and non-saponifiable lipids in cereals, such as barley and maize, to lipid metabolism in germinating cereals, physical state of lipids and their technical effects in baking, the effect of storage on the lipids and breadmaking properties of wheat flour, and lipids in pasta and pasta processing. Organized into 19 chapters, this review brings together the knowledge and experience of an international group of experts. It begins with an overview of the fundamental aspects of cereal grain lipids and enzymes. It then discusses the specific cereals, processing, and cereal products. Moreover, the book explains the composition and distribution of lipids in the grain, the biochemical changes that occur when the grain germinates, and the biochemistry of the enzymes involved in lipid degradation. Some chapters focus on wheat and the significance of lipids in milling, flour storage, baking, and pasta manufacture. Other chapters consider individual cereals such as rice, oats, maize, malt, and barley along with corn oil, wheat germ oil, and other cereal products.

Kent’s Technology of Cereals

N. L. Kent
Kent s Technology of Cereals Book PDF

Author : N. L. Kent
Publisher : Elsevier
Page : 352 pages
File Size : 45,7 Mb
Release : 1994-01-01
Category : Technology & Engineering
ISBN : 9781855736603

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Kent’s Technology of Cereals by N. L. Kent Pdf

This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.

Cereal Grains

Sergio O. Serna-Saldivar
Cereal Grains Book PDF

Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
Page : 752 pages
File Size : 42,6 Mb
Release : 2016-04-19
Category : Medical
ISBN : 9781439882092

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Cereal Grains by Sergio O. Serna-Saldivar Pdf

While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio

Innovative Processing Technologies for Healthy Grains

Milica Pojic,Uma Tiwari
Innovative Processing Technologies for Healthy Grains Book PDF

Author : Milica Pojic,Uma Tiwari
Publisher : John Wiley & Sons
Page : 304 pages
File Size : 53,7 Mb
Release : 2020-12-08
Category : Technology & Engineering
ISBN : 9781119470199

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Innovative Processing Technologies for Healthy Grains by Milica Pojic,Uma Tiwari Pdf

Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.

Cereal Processing

Anonim
Cereal Processing Book PDF

Author : Anonim
Publisher : Food Cycle Technology Source B
Page : 72 pages
File Size : 48,9 Mb
Release : 1994
Category : Technology & Engineering
ISBN : WISC:89049428451

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Cereal Processing by Anonim Pdf

Part of a series which offers information on existing ways of improving the technology of food processing and increasing the quality and range of food stuffs produced. This book provides an insight into the processing of four cereal crops - maize, rice, sorghum and wheat.

Advances In Cereals Processing Technologies

Gopal Kumar Sharma
Advances In Cereals Processing Technologies Book PDF

Author : Gopal Kumar Sharma
Publisher : NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS P. LTD.
Page : 4 pages
File Size : 46,5 Mb
Release : 2021-05-19
Category : Business & Economics
ISBN : 9789390083213

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Advances In Cereals Processing Technologies by Gopal Kumar Sharma Pdf

The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of Food laws and regulations with an Indian perspective as these plays a pivotal role in commercializing food products as well as fresh produce which is aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/ processed foods, various aspects of evolution of Bakery and confectionery technology, Technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna. The science and technology involved is well explained in chapter titled Fermented foods based on cereals and pulses. The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under Rheological & thermal changes occurring during processing. Sugarcane and sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as Recent updates in sugar, honey, jaggery and salt processing. Self life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed Foods and is also aptly covered

Cereal Grains

Colin Wrigley,Ian Batey,Diane Miskelly
Cereal Grains Book PDF

Author : Colin Wrigley,Ian Batey,Diane Miskelly
Publisher : Woodhead Publishing
Page : 830 pages
File Size : 43,5 Mb
Release : 2016-12-27
Category : Technology & Engineering
ISBN : 9780081007303

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Cereal Grains by Colin Wrigley,Ian Batey,Diane Miskelly Pdf

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods Provides a complete and thorough update to the first edition, analyzing the range of major cereal species Presents detailed advice on the management of cereal quality at each stage of production and processing

Handbook of Cereal Science and Technology, Revised and Expanded

Karel Kulp
Handbook of Cereal Science and Technology Revised and Expanded Book PDF

Author : Karel Kulp
Publisher : CRC Press
Page : 807 pages
File Size : 43,6 Mb
Release : 2000-03-28
Category : Technology & Engineering
ISBN : 9781420027228

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Handbook of Cereal Science and Technology, Revised and Expanded by Karel Kulp Pdf

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

Advances in Cereals Processing Technologies

Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Advances in Cereals Processing Technologies Book PDF

Author : Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Publisher : Unknown
Page : 0 pages
File Size : 40,9 Mb
Release : 2021-12-22
Category : Technology & Engineering
ISBN : 1003261124

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Advances in Cereals Processing Technologies by Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav Pdf

The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.