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Handbook of Cereal Science and Technology (second edition)

Karel Kulp and Joseph G. Ponte 
Marcel Dekker  2000  



Hardcover  800 pages, illustrated  ISBN 9780824782948      £187.00
This second edition of the Cereal handbook addresses the full spectrum of cereal grain science, including agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.

Contents

  • Wheat;
  • corn - the major cereal of the Americas;
  • barley;
  • oats;
  • sorghum;
  • the millets;
  • rice - production, processing and utilization;
  • rye; triticale - production and utilization;
  • wild rice - processing and utilization;
  • oilseeds and oil-bearing materials;
  • cereal proteins - composition of their major fractions and methods for identification;
  • cereal carbohydrates;
  • cereal lipids;
  • minor constituents of cereals;
  • quality evaluation of cereals and cereal products;
  • breads and yeast-leavened bakery foods;
  • soft wheat products;
  • ready-to-eat breakfast cereals;
  • pasta - raw materials and processing;
  • cereal-based snack foods;
  • malted cereals - their production and use;
  • cereal enrichment and nutrient labelling;
  • nutritional quality of cereal-based foods;
  • nonfood uses of cereals;
  • fermentation and microbiological processes in cereal foods;
  • special food ingredients from cereals.
To find similar publications, click on a keyword below:
Marcel Dekker : agriculture & forestry : bacteriology : biochemistry : cereals : commodity crops : crops : food crops : process engineering

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