Download Kent’s Technology of Cereals Ebook PDF

Kent’s Technology of Cereals

Kent’s Technology of Cereals
An Introduction for Students of Food Science and Agriculture

by Kurt A. Rosentrater,Anthony D Evers

  • Publisher : Woodhead Publishing
  • Release : 2017-09-21
  • Pages : 924
  • ISBN : 0081005326
  • Language : En, Es, Fr & De
GET BOOK

Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies. The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses. Provides readers with a leader in cereal science literature Includes new sections on extrusion cooking and the use of cereals for animal feed, along with information on statistics, new products, impact of climate changes and genetics, new economic trends, new nutrition regulations and new technologies Useful for students, researchers and industrial practitioners alike

Technology of Cereals

Technology of Cereals
A Book

by N. L. Kent,A. D. Evers

  • Publisher : CRC Press
  • Release : 2000-01-01
  • Pages : 352
  • ISBN : 9781855733619
  • Language : En, Es, Fr & De
GET BOOK

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.

Technology of Cereals

Technology of Cereals
An Introduction for Students of Food Science and Agriculture

by Norman Leslie Kent,A. D. Evers

  • Publisher : Woodhead Publishing
  • Release : 1994
  • Pages : 334
  • ISBN : 9780080408347
  • Language : En, Es, Fr & De
GET BOOK

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.

Kent’s Technology of Cereals

Kent’s Technology of Cereals
An Introduction for Students of Food Science and Agriculture

by N. L. Kent

  • Publisher : Elsevier
  • Release : 1994-01-01
  • Pages : 352
  • ISBN : 1855736608
  • Language : En, Es, Fr & De
GET BOOK

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.

Kents Technology of Cereals

Kents Technology of Cereals
An Introduction for Students of Food Science and Agriculture

by Kurt A. Rosentrater

  • Publisher : Unknown Publisher
  • Release : 2018
  • Pages : 900
  • ISBN : 9789351073697
  • Language : En, Es, Fr & De
GET BOOK

Technology of Cereals

Technology of Cereals
An Introduction for Students of Food Science and Agriculture

by Norman Leslie Kent

  • Publisher : Pergamon Press
  • Release : 1983-01-01
  • Pages : 221
  • ISBN : 9780080298016
  • Language : En, Es, Fr & De
GET BOOK

Cereals of the world: crops. Cereals of the world: grain structure. Chemical composition of cereals. Wheats of the world. Wheat: the farm crop. Wheat at the mill: wheat cleaning and conditioning. Wheat at the mill: flour-milling. Flour. Nutritional attributes of flour and bread. Bread-baking technology. Breaklast cerals and other processed products. Barley. Oats. Rey and triticale. Rice. Maize. Sorghum and the millets.

Cereals Processing Technology

Cereals Processing Technology
A Book

by G. Owens

  • Publisher : Elsevier
  • Release : 2001-03-20
  • Pages : 248
  • ISBN : 1855736284
  • Language : En, Es, Fr & De
GET BOOK

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

The ICC Handbook of Cereals, Flour, Dough & Product Testing

The ICC Handbook of Cereals, Flour, Dough & Product Testing
Methods and Applications

by Stanley P. Cauvain,Linda S. Young

  • Publisher : DEStech Publications, Inc
  • Release : 2009
  • Pages : 498
  • ISBN : 1932078991
  • Language : En, Es, Fr & De
GET BOOK

This volume is a comprehensive introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products. The book describes testing protocols in detail, offering many practical pointers for testing in fields, food plants, and in stores. It shows how data from the tests are acquired, interpreted, and linked to a range of global testing standards. The book covers wheat, barley, sorghum and other non-wheat cereals and a wide range of baked products, including breads, extruded products, and animal feeds. A final section introduces the entire spectrum of analytical devices for grain analysis from all major international equipment manufacturers. This is a practical and comprehensive reference designed for specialists responsible for ensuring the safety of, and adding value to, cereals, including cereal scientists, technologists, and producers.

Cereals Processing Technology

Cereals Processing Technology
A Book

by G. Owens

  • Publisher : Elsevier
  • Release : 2001-03-20
  • Pages : 248
  • ISBN : 1855736284
  • Language : En, Es, Fr & De
GET BOOK

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

Cereal Grains

Cereal Grains
Assessing and Managing Quality

by Colin Wrigley

  • Publisher : Elsevier
  • Release : 2010-05-20
  • Pages : 552
  • ISBN : 1845699521
  • Language : En, Es, Fr & De
GET BOOK

Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas. After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics and quality requirements of particular cereals, including wheat, rye, corn and rice. The use of analytical methods at different stages of the value-addition chain is the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments. With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide. Reviews cereal grain morphology and composition and the diversity of the different uses of cereal grains Examines the use of analytical methods at different stages of the value-addition chain Reviews the factors affecting grain quality such as breeding, storage and grain processing, as well as possible future developments

Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries
A Book

by Elke K Arendt,Emanuele Zannini

  • Publisher : Elsevier
  • Release : 2013-04-09
  • Pages : 512
  • ISBN : 0857098926
  • Language : En, Es, Fr & De
GET BOOK

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 species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Australian Journal of Agricultural Research

Australian Journal of Agricultural Research
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1999
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Human Milk Biochemistry and Infant Formula Manufacturing Technology

Human Milk Biochemistry and Infant Formula Manufacturing Technology
A Book

by M. Guo

  • Publisher : Elsevier
  • Release : 2014-08-12
  • Pages : 420
  • ISBN : 0857099159
  • Language : En, Es, Fr & De
GET BOOK

Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control. The most up to date reference on infant formula processing technology Reviews both human milk biochemistry and infant formula processing technology for broad and applied coverage Focusses exclusively on infant formulae

Breadmaking

Breadmaking
Improving Quality

by S P Cauvain

  • Publisher : Elsevier
  • Release : 2012-04-25
  • Pages : 832
  • ISBN : 0857095692
  • Language : En, Es, Fr & De
GET BOOK

The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding Discusses dough development and bread ingredients, with chapters on dough aeration and rheology

Cereal Biotechnology

Cereal Biotechnology
A Book

by Peter C. Morris,James H. Bryce

  • Publisher : CRC Press
  • Release : 2000-08-31
  • Pages : 264
  • ISBN : 9780849308994
  • Language : En, Es, Fr & De
GET BOOK

The application of biotechnology to food processing has been one of the most important and controversial recent developments in the food industry. With this in mind, Cereal Biotechnology analyzes the practice, potential benefits, and risks of using genetic techniques in cereal processing. This major new text provides both plant molecular biologists and those in the cereal processing industries with a comprehensive overview of the subject.

Barley for Food and Health

Barley for Food and Health
Science, Technology, and Products

by Rosemary K. Newman,C. Walter Newman

  • Publisher : John Wiley & Sons
  • Release : 2008-09-11
  • Pages : 272
  • ISBN : 0470371226
  • Language : En, Es, Fr & De
GET BOOK

With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is especially timely with the FDA s 2005 confirmation of barley s cholesterol-lowering properties. This resource discusses barley s role in breads and related products, and reviews its health benefits, biotechnology, and breeding applications. This is the definitive resource for cereal chemists, food scientists, nutritionists, grain and food processors, and students in appropriate courses.

Pseudocereals and Less Common Cereals

Pseudocereals and Less Common Cereals
Grain Properties and Utilization Potential

by Peter S. Belton,John R.N. Taylor

  • Publisher : Springer Science & Business Media
  • Release : 2013-03-14
  • Pages : 270
  • ISBN : 3662095440
  • Language : En, Es, Fr & De
GET BOOK

This book, written by leading grain scientists from Europe and Africa, examines six grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use. The authors discss the chemistry, nutritional value, food processing technologies and potential applications of three true cereals: sorghum, spelt wheat and the major millet species, and three dicotyledonous pseudocereals: grain amaranth, buckwheat and quinoa. The text is of considerable importance in light of the fact that just three cereal grains account for more than 75% of all grains produced worldwide.

Technology of Functional Cereal Products

Technology of Functional Cereal Products
A Book

by B R Hamaker

  • Publisher : Elsevier
  • Release : 2007-11-08
  • Pages : 568
  • ISBN : 1845693884
  • Language : En, Es, Fr & De
GET BOOK

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others. Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods. Reviews technologies for producing a wide range of cereal products Discusses the health effect of cereals, including whole grain foods and cereal micronutrients Describes consumer perception of health promoting cereal products

The Technology of Extrusion Cooking

The Technology of Extrusion Cooking
A Book

by N.D. Frame

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 253
  • ISBN : 1461521351
  • Language : En, Es, Fr & De
GET BOOK

Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter meshing screw extruders. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, an overall understanding of the material flow mechanism, barrel fill length and rheology is essential. The book aims to give explanations and general guidance with examples of screw design, configuration and operat ing parameters for a variety of product categories. It is also intended to help production operators diagnose the symptoms of particular problems such as temperature control, quality variation, raw material inconsistency, etc. For the product development technologist there is more than one way to make a similar product. For example, equipment manufacturers recom mend difficult methods for producing flaked corn. In addition, their machines may differ from each other in terms of screw design, power/ volume ratio, screw tip/barrel clearance, etc. , making scale-up more prob lematic.

Wheat Production and Utilization

Wheat Production and Utilization
Systems, Quality and the Environment

by Mike J. Gooding,W. Paul Davies,C.A.B. International

  • Publisher : C A B International
  • Release : 1997
  • Pages : 355
  • ISBN : 9780851991559
  • Language : En, Es, Fr & De
GET BOOK

The domestication of wheat, a major source of energy, protein, and dietary fiber, has allowed for the sufficient production of food to support community settlement, cultural development and population growth more than any other plant worldwide. This book comprehensively describes wheat production and use, dedicating a large part to advice and discussion concerning the establishment, management, and harvesting of a successful crop, including the control of disease and the use of wheat as forage. Presenting examples from throughout the world, the book discusses research on the impact of the environment on the quality of grain and examines the challenges facing growers and wheat researchers in different geographical regions. This book is essential reading for all agronomy lecturers and students. By bringing together recent research and practice it is also a valuable resource for researchers and advisors in this area, including plant breeders, agronomists, and pathologists.