Engineering Aspects of Cereal and Cereal-Based Products (eBook, PDF)

Redaktion: Ferreira Guine, Raquel De Pinho; Correia, Paula Maria Dos Reis

• Format: PDF

Produktbeschreibung

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 367
• Erscheinungstermin: 19. April 2016
• Englisch
• ISBN-13: 9781439887035
• Artikelnr.: 40066057

Autorenporträt

Raquel P. F. Guiné has a license in chemical engineering, MSc in engineering science specializing in industrial engineering, and a Ph.D. in chemical engineering specializing in unit operations and transfer phenomena, all at the Faculty of Sciences, Coimbra University, Portugal. She is currently a coordinator-professor at the Food Engineering Department and member of the directory board of the CI&DETS Research Center, both at Polytechnic Institute of Viseu, Portugal. Paula M. R. Correia has a license in agro-industrial engineering, MSc in food science and technology, and a Ph.D. in food engineering, all at the Institute of Agronomy, Technical University of Lisbon, Portugal. She is an adjunct professor at the Food Engineering Department and a researcher at the CI&DETS Research Center, both at Polytechnic Institute of Viseu, Portugal.

Inhaltsangabe

Cereals Production and Characteristics. Transportation and Storage of
Cereals. Malting. Rice Processing. Dry Milling. Flour Quality and
Technological Abilities. Bread Making. Confectionary Baking. Breakfast
Cereals. Pasta. Wet Milling and Starch Extraction. Extrusion Cooking of
Cereal-Based Products. New Trends in Cereal-Based Products. Effects of
Processing on Nutritional and Functional Properties of Cereal Products.