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    Kent’s Technology of Cereals

    Kent’s Technology of Cereals

    - An Introduction for Students of Food Science and Agriculture

    Af
    Bog E-bog
    • Format
    • Bog, hardback
    • Engelsk

    Beskrivelse

    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.

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    Detaljer
    • SprogEngelsk
    • Sidetal924
    • Udgivelsesdato19-09-2017
    • ISBN139780081005293
    • Forlag Woodhead Publishing Ltd
    • FormatHardback
    Størrelse og vægt
  • Vægt1590 g
    • coffee cup img
    10 cm
    book img
    15,2 cm
    22,9 cm

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    Transport Mixing Respiration Processing Germination Dough Oligosaccharides Carbohydrates Porridge Yeast Fermentation Wheat Testing Gluten Starch Storage Extrusion Pests Maillard reaction Quality Seeds Milling Polysaccharides Yields Brewing Pesticides Oats Bleaching Animal Feed Dormancy Endosperm gluten free Flatbreads Treatments Importing Separators Produce Cereals Pollinate Grinding Blending Exporting Preprocessing Granules Aspiration Inflorescence Distilling Classifying Maize Malting Grades Twin screw Pseudocereals Pelleting Puffing Gelatinization Antistaling Aquafeed Bread making Bulk fermentation process Dehulling Corotate and counterrotate Die assembly Germ separation Grain hardness Cross cells Gelatinized Damaged kernels Dust Explosion Leavening agents Extrudate flaking Nixtamal Parboil Nucellus Polyploid Overtails Plansifter Ratooning Scourers Self-pollinating Pearlings Roller mill Roller mills Ready-to-eat cereal vernalization
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