Author : Martin Gitlin
Publisher : Harry N. Abrams
Page : 368 pages
File Size : 24,59 MB
Release : 2012-02-01
Category : Cooking
ISBN : 9780810997998
A pop culture compendium of breakfast cereal history, lore, and over 300 photographic images from the last 100 years.
Author : Roberta Basel
Publisher : Capstone
Page : 28 pages
File Size : 40,75 MB
Release : 2006
Category : Juvenile Nonfiction
ISBN : 9780736842846
Provides an introduction to the basic concept of food production, distribution, and consumption by tracing the production of cereal from corn to the finished product.
Author : Colin Wrigley
Publisher : Woodhead Publishing
Page : 832 pages
File Size : 18,79 MB
Release : 2016-12-27
Category : Technology & Engineering
ISBN : 0081007302
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
Author : Alan L. Watson
Publisher :
Page : 140 pages
File Size : 30,91 MB
Release : 2008
Category : Cereals, Prepared
ISBN : 9780972048118
A short, succinct critical history of the low fat era; answering the question, has the low fat diet failed the test of time?
Author : Robert B. Fast
Publisher :
Page : 0 pages
File Size : 39,70 MB
Release : 2000
Category : Breakfast cereals
ISBN : 9781891127151
Breakfast Cereals and How They Are Made, 2nd Edition fulfills the need for updated and new breakfast cereal information generated by the increased importance and consumption of breakfast cereals worldwide.All of the chapters in this new book have been updated or significantly revised. Information on contemporary topics such as new developments in equipment and technology, the expansion of computer control within the industry, advances in nutritional knowledge, and environmental issues in breakfast cereal manufacturing have been added.The novice or seasoned professional working in product development, process engineering, technical sales, nutrition, sensory analysis, packaging, or quality assurance is sure to benefit from the in-depth information presented in Breakfast Cereals and How They Are Made, 2nd Edition.Includes advances to help boost productivity and improve product quality. -- New developments in equipment and technology -- Advances in nutritional findings -- Improved attention to starch as a polymer and its processing characteristics as they affect tempering, preconditioning and flaking -- Enhanced international coverage of process equipment -- Increased detailed treatment of automation and computer control in processing -- Expanded practical and regulatory information on environmental issues -- Enlarged listing of manufacturers of processing and packaging equipment -- Expanded and updated list of additional references
Author : Samuel A. Matz
Publisher : Springer Science & Business Media
Page : 778 pages
File Size : 21,36 MB
Release : 1991-04-30
Category : Technology & Engineering
ISBN : 9780442308308
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.
Author : Martin Brink
Publisher : PROTA
Page : 300 pages
File Size : 47,51 MB
Release : 2006
Category : CD-ROMs
ISBN : 9057821702
Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
Page : 396 pages
File Size : 25,36 MB
Release : 2012-02-16
Category : Medical
ISBN : 1439855668
Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers
Author : Özlem Tokusoglu
Publisher : CRC Press
Page : 473 pages
File Size : 49,55 MB
Release : 2011-03-14
Category : Medical
ISBN : 1439806675
Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on
Author : Barbara Huddleston
Publisher : Intl Food Policy Res Inst
Page : 112 pages
File Size : 31,6 MB
Release : 1984-01-01
Category : Social Science
ISBN : 9780896290440
Research report on trends in food aid to developing countries and their relationship to the grain trade - forecasts food requirements to meet food shortages in low income countries, levels of per capita imports, and the phasing out of aid to higher income countries with the end of dependence; discusses the use of food aid to relieve malnutrition or for resale, and the economic implications for agricultural development and foreign exchange levels. Bibliography, statistical tables and table.
