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Technology of cereals : an introduction for students of food science and agriculture /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford, England :
Elsevier Science Ltd,
1994.
|
| Edición: | Fourth edition. |
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn874154289 | ||
| 003 | OCoLC | ||
| 005 | 20231120111536.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 140208t19941994enka ob 001 0 eng d | ||
| 040 | |a E7B |b eng |e rda |e pn |c E7B |d OCLCO |d OPELS |d OCLCF |d COO |d YDXCP |d OCLCQ |d STF |d OCLCQ |d CEF |d OCLCQ |d AU@ |d S2H |d OCLCO |d OCLCQ |d OCLCO | ||
| 020 | |a 9781855736603 |q (electronic bk.) | ||
| 020 | |a 1855736608 |q (electronic bk.) | ||
| 020 | |a 1855733617 | ||
| 020 | |a 9781855733619 | ||
| 020 | |z 9781855733619 | ||
| 035 | |a (OCoLC)874154289 | ||
| 050 | 4 | |a TS2145 |b .K36 1994eb | |
| 082 | 0 | 4 | |a 664/.7 |2 20 |
| 100 | 1 | |a Kent, N. L. |q (Norman Leslie) | |
| 245 | 1 | 0 | |a Technology of cereals : |b an introduction for students of food science and agriculture / |c N.L. Kent and A.D. Evers, authors. |
| 250 | |a Fourth edition. | ||
| 264 | 1 | |a Oxford, England : |b Elsevier Science Ltd, |c 1994. | |
| 264 | 4 | |c �1994 | |
| 300 | |a 1 online resource (349 pages) : |b illustrations, tables | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing Series in Food Science, Technology and Nutrition | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 520 | |a 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. | ||
| 505 | 0 | |a Front Cover; Technology of Cereals: An Introduction for Students of Food Science and Agriculture; Copyright Page; Table of Contents; Preface to the Fourth Edition; Acknowledgements; Preface to the First Edition; Abbreviations, Units, Equivalents; Chapter 1. Cereal Crops: Economics, Statistics and Uses; Cereals; World crops; Wheat; Barley; Oats; Rye; Triticale; Rice; Maize; Miscellaneous cereals; Sorghum; The Millets; References; Further Reading; Chapter 2. Botanical Aspects of Cereals; Grasses; Grain anatomy; Grain characteristics of individual cereals; Taxonomy; Classification; Breeding. | |
| 505 | 8 | |a Milling of semolina from durum wheatRye milling; Triticale milling; Rice milling; Barley milling; Oat milling; References; Further Reading; Chapter 7. Flour Quality; Introduction; Treatments of wheat flour; Flours for various purposes; Flours for confectionery products; Quality control and flour testing; Parameters dependent on the nature of the grains milled; Storage of flour; References; Further Reading; Chapter 8. Bread-baking Technology; Principles of baking; Commercial processes for making white bread; Other kinds of bread; Bread staling and preservation. | |
| 505 | 8 | |a Use of cereals other than wheat in breadReferences; Further Reading; Chapter 9. Malting, Brewing and Distilling; Introduction; Malting; Brewing; Distilling; References; Further reading; Chapter 10. Pasta and Whole Grain Foods; Pasta; Rice substitutes; WURLD Wheat; Parboiled rice; References; Further Reading; Chapter 11. Breakfast Cereals and Other Products of Extrusion Cooking; Breakfast Cereals; Other extrusion-cooked products; References; Further Reading; Chapter 12. Wet Milling: Starch and Gluten; Purpose of wet milling; Wheat; Maize; Sorghum; Millet; Rice; References; Further Reading. | |
| 505 | 8 | |a Chapter 13. Domestic and Small Scale ProductsIntroduction; Products made from wheat; Products made from maize; Products made from sorghum and the millets; References; Further Reading; Chapter 14. Nutrition; Introduction; Recommendations; Cereals in the diet; References; Further Reading; Chapter 15. Feed and Industrial Uses for Cereals; Introduction; Raw materials used for feed and industrially; Animal feed; Production of ethanol from cereals; Furfural production from cereals; Other industrial uses for cereals; References; Further Reading; INDEX. | |
| 650 | 0 | |a Cereal products. | |
| 650 | 0 | |a Grain. | |
| 650 | 6 | |a Produits c�er�ealiers. |0 (CaQQLa)201-0005161 | |
| 650 | 6 | |a C�er�eales. |0 (CaQQLa)201-0005162 | |
| 650 | 7 | |a grain (seed) |2 aat |0 (CStmoGRI)aat300011871 | |
| 650 | 7 | |a Cereal products |2 fast |0 (OCoLC)fst00851221 | |
| 650 | 7 | |a Grain |2 fast |0 (OCoLC)fst00945891 | |
| 700 | 1 | |a Evers, A. D. | |
| 776 | 0 | 8 | |i Print version: |a Kent, N.L. (Norman Leslie). |t Technology of cereals : an introduction for students of food science and agriculture. |b Fourth edition. |d Oxford, England : Elsevier Science Ltd, �1994 |h xiii, 334 pages |k Woodhead Publishing in food science, technology, and nutrition. |z 9781855733619 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855733619 |z Texto completo |