Engineering Aspects of Cereal and Cereal-Based Products: 28 (Contemporary Food Engineering) - Image 1

£79.60

CRC Press Engineering Aspects of Cereal and Cereal-Based Products: 28 (Contemporary Food Engineering)

Name: Engineering Aspects of Cereal and Cereal-Based Products: 28 (Contemporary Food Engineering)
Brand: CRC Press
Price: 79.6 GBP
Availability: InStock

Industrial Chemistry

Price History & Forecast

Last 7 days • 7 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 7 days • 1 price levels

Days at Price

Price Analysis

Most common price: £80 (7 days, 100.0%)

Price range: £80 - £80

Price levels: 1 different prices over 7 days

Description

Product Description 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 technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students.Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of cereal, cultivar, and region. It also addresses transportation, storage, and cereal quality―important at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking.The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects. About the Author 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.

Product Specifications

Brand: CRC Press
Format: Paperback
ASIN: 1138199737
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 30 November 2016
Listed Since: 30 August 2016

Barcode

No barcode data available

CRC Press Engineering Aspects of Cereal and Cereal-Based Products: 28 (Contemporary Food Engineering)

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Biopolymer Engineering in Food Processing: 25 (Contemporary Food Engineering)

Engineering Aspects of Food Biotechnology: 29 (Contemporary Food Engineering)

Postharvest Technology and Food Process Engineering

Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

Unit Operations For The Food Industry: Volume I: Thermal Processing & Nonconventional Technologies

Advances in Cereals Processing Technologies

Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties

Technology of Functional Cereal Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Innovation in Food Engineering: New Techniques and Products (Contemporary Food Engineering)

Characterization of Cereals and Flours: Properties, Analysis And Applications (Food Science and Technology)

Fermentation Processes Engineering in the Food Industry (Contemporary Food Engineering)

Advances in Food Extrusion Technology (Contemporary Food Engineering)

Postharvest Technology and Food Process Engineering

Introduction to Food Process Engineering (Food Preservation Technology)

Food Process Engineering Operations (Contemporary Food Engineering)

The Technology of Extrusion Cooking

State-of-the-Art Technologies in Food Science: Human Health, Emerging Issues and Specialty Topics (Innovations in Agricultural & Biological Engineering)

Characterization of Cereals and Flours: Properties, Analysis And Applications

Food Technology: Applied Research and Production Techniques (Innovations in Agricultural & Biological Engineering)

Innovative Processing Technologies for Healthy Grains (IFST Advances in Food Science)

Advances in Food Extrusion Technology (Contemporary Food Engineering)

Transporting Operations of Food Materials within Food Factories: Unit Operations and Processing Equipment in the Food Industry

Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications

Advances in Processing Technology