By Raquel de Pinho Ferreira Guine, Paula Maria dos Reis Correia
Cereal nutrition engineering has turn into more and more vital within the nutrition through the years, because it performs a key function in constructing new meals items and better production strategies. Engineering facets of Cereal and Cereal-Based Products specializes in the new progress in cereal expertise and baked meals technological know-how, reviewing the newest updates in technological advancements in agricultural cultivation and processing for cereal scientists, nutrition engineers, and students.
Cereals contain an enormous variety of biochemical entities, very assorted in composition and houses, in addition to technological talents. The textual content discusses cereal creation, which varies in accordance with cultural practices, kind of cereal, cultivar, and area. It additionally addresses transportation, garage, and cereal quality—important at each section from harvest to construction. Chapters disguise technological operations similar to rainy and dry milling and extrusion, and so they tackle specific processing operations which are topic to advancements, together with bread and confectionary baking.
The textual content additionally examines malting, rice processing, breakfast cereals, and pasta. moreover, it explores new tendencies in cereal-based items and the results of processing on dietary and useful houses of cereal items. This publication discusses the fundamental components of cereal expertise, from construction to transformation, together with an important processing operations in cereal know-how, with emphasis at the engineering aspects.
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Additional resources for Engineering aspects of cereal and cereal-based products
Example text
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