Technology of Cereals An Introduction for Students of Food Science and Agriculture by 1983 Paperback
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agricultural sciences,chemical,engineering,food science,science and math, In the tradition of this well established text, the fourth edition has been updated to cover recent developments in the field. This thoroughly revised edition encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably. The presentation of the text has been altered such that each chapter now deals with one subject, but considers all appropriate cereals. Both the merits and the limitations of individual cereals as sources of food products have been considered in a comparative way. This popular textbook remains a standard work for all those interested in the technology of cereals. It is of particular value to students of food science and agriculture.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, Last Page Books-Dallas.
The vast subject of the technology of cereals and cereal-based products is clearly, concisely and systematically presented in this basic text, now in its fourth edition. A mass of key information is condensed into a very readable, carefully organized presentation. All significant aspects of cereal technology are covered, ranging from agricultural cultivation of cereal grains to their processing into a diversity of food products. The scope of coverage is international, covering all cereal grains of commercial and nutritional importance throughout the world, and all significant cereal food products of different countries. All scientific aspects are examined including botanical, chemical and nutritional. All areas of processing are detailed from storage, pre-processing, safety and milling to the various forms of finished-product processing. The text is well illustrated throughout with photographs and schematics, and supplemented with almost 100 tables providing useful reference data. This is, in effect, a concise one-volume encyclopedia of cereal science and cereal-product technology. It will be helpful to all those involved in the research, development, analysis, processing and commercial utilization of cereal products. From the Preface to the Fourth Edition The principal purpose of the fourth edition is to update the material--including the statistics--of the third edition, while maintaining the emphasis on nutrition and, in particular, the effects of processing on the nutritive value of the products as compared with that of the raw materials. However, some new material has been introduced, notably sections dealing with extrusion cooking and the use of cereals for animal feed, and the section on industrial uses for cereals has been considerably enlarged. Paperback, Ausgabe: 3, Label: Pergamon Pr, Pergamon Pr, Produktgruppe: Book, Publiziert: 1983-11, Studio: Pergamon Pr, Verkaufsrang: 11937651.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, _nearfine_.
The vast subject of the technology of cereals and cereal-based products is clearly, concisely and systematically presented in this basic text, now in its fourth edition. A mass of key information is condensed into a very readable, carefully organized presentation. All significant aspects of cereal technology are covered, ranging from agricultural cultivation of cereal grains to their processing into a diversity of food products. The scope of coverage is international, covering all cereal grains of commercial and nutritional importance throughout the world, and all significant cereal food products of different countries. All scientific aspects are examined including botanical, chemical and nutritional. All areas of processing are detailed from storage, pre-processing, safety and milling to the various forms of finished-product processing. The text is well illustrated throughout with photographs and schematics, and supplemented with almost 100 tables providing useful reference data. This is, in effect, a concise one-volume encyclopedia of cereal science and cereal-product technology. It will be helpful to all those involved in the research, development, analysis, processing and commercial utilization of cereal products. From the Preface to the Fourth Edition The principal purpose of the fourth edition is to update the material--including the statistics--of the third edition, while maintaining the emphasis on nutrition and, in particular, the effects of processing on the nutritive value of the products as compared with that of the raw materials. However, some new material has been introduced, notably sections dealing with extrusion cooking and the use of cereals for animal feed, and the section on industrial uses for cereals has been considerably enlarged. Paperback, Edition: 3, Étiquette: Pergamon Pr, Pergamon Pr, Groupe de produits: Book, Publié: 1983-11, Studio: Pergamon Pr, Vente de rang: 14299403.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, zzgl. Versandkosten, Verandgebiet: EUR.
Von Händler/Antiquariat, Lakeside Books, S York, Doncaster, [RE:4].
PAPERBACK, 3rd ed.

Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Verandgebiet: DOM.
Von Händler/Antiquariat, ExtremelyReliable, TX, Richmond, [RE:4].
Paperback, 3.