Kent's technology of cereals : an introduction for students of food science and agriculture
著者
書誌事項
Kent's technology of cereals : an introduction for students of food science and agriculture
（Woodhead Publishing in food science, technology and nutrition）
Woodhead Publishing, an imprint of Elsevier, c2018
5th ed
- タイトル別名
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Technology of cereals
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
1. Cereal Crops 2. Botanical Aspects 3. Chemical Components 4. Cereals of the World 5. Storage and Pre-Processing 6. Dry Milling 7. Flour Quality 8. Bread Baking 9. Malting, Brewing, Distilling 10. Pasta and Whole Grain Foods 11. Breakfast Cereals 12. Wet Milling 13. Domestic and Small Scale Products 14. Nutrition 15. Feed and Industrial 16. Conclusions
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