Cereals Processing Technology
Published on 20. March 2001
Book
Hardback
248 pages
978-1-85573-561-3 (ISBN)
Description
Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the 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 manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole.
More details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
Professional and scholarly
Dimensions
Height: 234 mm
Width: 156 mm
Weight
530 gr
ISBN-13
978-1-85573-561-3 (9781855735613)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
G. Owens
Cereals Processing Technology
E-Book
03/2001
Woodhead Publishing
€200.00
Available for download
Person
Gavin Owens has worked for Odlum Group Ltd, Ireland's largest flour miller and has undertaken research in cereals processing at the internationally renowned Satake Centre for Grain Process Engineering at the University of Manchester Institute of Science and Technology. He is now an independent consultant.
Content
Part 1 Cereal and flour production: Cereal production methods; Wheat, corn and coarse grains milling; Biotechnology. Part 2 Cereal products: Rice, its cultivation and products; Pasta production; Asian noodle processing; Breakfast cereals; Malting; Breadmaking.