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Elsevier

Cereals Processing Technology

  • 1 Edición - 20 de marzo de 2001
  • Última edición
  • Editor: G. Owens
  • Idioma: Inglés

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… Leer más

Descripción

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.

Puntos claves

  • The authorative guide to key technological developments within cereal processing
  • Reviews the range of cereal products and the technologies used to produce them

De interès para

All those involved in cereals processing

Índice

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.

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 20 de marzo de 2001
  • Idioma: Inglés

Sobre el editor

GO

G. Owens

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.
Afiliaciones y experiencia
SCI, UK

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