Breakfast cereals and how they are made : raw materials, processing, and production /

Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle - from ingredient, to finished product. The book provides essential Information for food produ...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Perdon, Alicia A., Schonauer, Sylvia L., Poutanen, Kaisa S.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Duxford, United Kingdom : Woodhead Publishing, �2020.
Edición:Third edition.
Temas:
Breakfast cereals.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 1. Breakfast cereals and how they are made : introduction / Alicia A. Perdon, Kaisa S. Poutanen and Sylvia L. Schonauer
  • 2. Breakfast : forms, ingredients, and process flow / Robert B. Fast, Alicia A. Perdon and Sylvia L. Schonauer.
  • Section One: Raw materials' fundamentals: 3. An agronomic overview of US cereal cropping systems / Maria Arlene A. Adviento-Borbe
  • 4. Cereal grains and other ingredients / Alicia A. Perdon and Ulla Holopainen-Mantila
  • 5. Cereal raw material pretreatment / Kaisa S. Poutanen
  • 6. Major changes in cereal biopolymers during ready-to-eat cereal processing / Victor T. Huang and Alicia A. Perdon
  • 7. Extrusion : cooking and expansion / Magdalena Kristiawan, Laurent Chaunier, Guy Della Valle, et al.
  • 8. Thin-layer sugar crystallization principles / Richard W. Hartel.
  • Section Two: Process and packaging: 9. Material handling and transporting / Sylvia L. Schonauer and Robert B. Fast
  • 10. Weighing and blending (including granola processing) / Robert B. Fast, Alicia A. Perdon and Sylvia L. Schonauer
  • 11. Cooking / Elwood F. Caldwell, Robert B. Fast, Sylvia L. Schonauer, et al.
  • 12. Drying / James C. Breslin
  • 13. Milling and forming / Joseph A. George, Elwood F. Caldwell, Leon Levine, et al.
  • 14. Tempering / Elwood F. Caldwell, Robert B. Fast, Alicia A. Perdon, et al.
  • 15. Toasting / James C. Breslin and Kevin Knott
  • 16. Coating / James C. Breslin, Robert E. Burns and Wilf H. Jones
  • 17. Fortification / Carol Saade and Emily O. Arijaje
  • 18. Packaging technology and food quality / Frank E. Pringle, Edward J. Monahan and Elwood F. Caldwell.
  • Section Three: Finished food: 19. Nutritional aspects of breakfast cereals / Julie Miller Jones and Kaisa S. Poutanen
  • 20. Environmental challenges in breakfast cereal manufactur / John Etzcorn and Alicia A. Perdon
  • 21. Breakfast cereals : current and future challenges / Steve Leusner.

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