Cereals Processing Technology (woodhead Publishing In Food Science And Technology)

E-Book Overview

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.

E-Book Content

Cereals processing technology Related titles from Woodhead’s food science, technology and nutrition list: Extrusion: Technologies and applications (ISBN: 1 85573 559 8) Edited by Robin Guy Extrusion is a major technology for a wide range of food products. The first part of this book introduces this technology, examining extruders and their use in thermal transitions of raw materials into functional forms for the manufacture of particular foodstuffs. The second part of the book looks at the application of extrusion in specific product groups. It will be invaluable reference for improving efficiency and product quality in this area of the food industry. Baking problems solved (ISBN: 1 85573 564 4) Stan Cauvain and Linda Young This book will provide immediate answers to the most frequently encountered problems in the baking industry, offering practical solutions as well as invaluable guidance on improving production and optimising product quality. This will be a welcome addition to any bakery. Cereal biotechnology (ISBN: 1 85573 498 2) Edited by Peter Morris and James Bryce Genetic modification is one of the most important and controversial issues facing the food industry, nowhere more so than in cereal production and processing. This major new work explains the techniques involved and their enormous potential for food producers and consumers. Much has been written on this significant issue but until now there has been no single guide for both academia and industry. This book bridges the gap between these groups, giving each a greater awareness of the other’s role. Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: • visiting our web site at www.woodhead-publishing.com • contacting Customer Services (e-mail: [email protected]; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext.30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail: [email protected]). Please conf
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