Handbook of Cereal Science and Technology, Revised and Expanded - Food Science and Technology (Hardback)Karel Kulp (editor)
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Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains.
The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.
Publisher: Taylor & Francis Inc
Number of pages: 808
Weight: 2087 g
Dimensions: 279 x 216 x 44 mm
Edition: 2nd New edition