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OverviewThis 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. Full Product DetailsAuthor: N.L. Kent , A.D. Evers , A.D. EversPublisher: Elsevier Science & Technology Imprint: Woodhead Publishing Ltd Edition: 4th Revised edition Volume: 25 Dimensions: Width: 19.00cm , Height: 2.00cm , Length: 24.00cm Weight: 0.826kg ISBN: 9781855733619ISBN 10: 1855733617 Pages: 352 Publication Date: 01 January 2000 Audience: College/higher education , Professional and scholarly , General/trade , Undergraduate , Postgraduate, Research & Scholarly Format: Hardback Publisher's Status: Out of Print Availability: Out of stock  Table of ContentsCereal crops (botany, chemistry, classification); Storage and pre-processing; Dry milling; Flour quality; Baking; Malting, brewing and distilling; Pasta and whole grain foods; Breakfast cereals and other extrusion products; Wet milling; Small-scale products; Nutrition; Feed and industrial uses.Reviewsexcellent progressive structure from agro-botany through to cereals processing, covering the range of cereal processes., (reasons given for using the text, given by users in a questionnaire)...its international perspective and clear coverage of principal grain technologies., (reasons given for using the text, given by users in a questionnaire) authoritative, well set out and easy to read., (reasons given for using the text, given by users in a questionnaire) Author InformationTab Content 6Author Website:Countries AvailableAll regions |
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