£75.90

CRC Press Concepts in Cereal Chemistry

Name: Concepts in Cereal Chemistry
Brand: CRC Press
Price: 75.9 GBP
Availability: InStock

Biochemistry

This is the most expensive it has ever been. Walk away.

£76 today · previous high £76 · all-time low £73

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 68 days · 68 data points (no recent data)

Historical

Generating forecast…

Price Distribution

Price distribution over 68 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £76 (37 days, 54.4%)

Price range: £73 - £76

Price levels: 2 different prices over 68 days

Description

Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by distinguished researcher and teacher Dr. Finlay MacRitchie, this compact and reader-friendly book focuses mainly on cereal chemistry, but also incorporates relevant theory from the basic sciences, such as physics and genetics. A Targeted Approach, Rather than an Exhaustive Review The book discusses milling and some of the sciences that are relevant to wheat dry milling. It explains how to measure the efficiency of the dry milling process and provides explanations for grain hardness variation. The book also looks at the composition and structure of dough and how this determines the performance of a baked aerated product. It then covers dough rheology and some important aspects of processing. Logically Organized with Exercises at the End of Most Chapters Next, the book explores cereal shelf life and the well-known phenomenon of bread staling and its underlying causes. Coverage then shifts to proteins and the relationship between cereal composition and functionality. A discussion of strategies to manipulate end-use properties is followed by chapters on non-wheat cereals and health-related aspects of cereals. Suggested solutions to end-of-chapter questions and exercises round out the book’s solid coverage. These solutions require critical thinking and, in some cases, searches of the literature. Demonstrations are included to further illustrate principles. This well-organized resource provides students and researchers in both academia and industry with the information they need to tackle problems likely to arise in cereal research.

Product Specifications

Brand: CRC Press
Format: paperback
ASIN: 1439835829
Category: Books > Subjects > Science, Nature & Maths > Biological Sciences > Biochemistry
Domain: Amazon UK
Release Date: 20 May 2010
Listed Since: 06 November 2009

Barcode

No barcode data available

CRC Press Concepts in Cereal Chemistry

This is the most expensive it has ever been. Walk away.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Concepts in Cereal Chemistry

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

Chemistry and Technology of Cereals as Food and Feed

Cereals in Breadmaking: A Molecular Colloidal Approach: 55 (Food Science and Technology)

Cereal-Based Food Products

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

Whole-Wheat Bread for Human Health

Whole-Wheat Bread for Human Health

Bakery Science and Cereal Technology

Cereals of Antiquity and Early Byzantine Times - Wheat and Barley in Medical Sources (Second to Seventh Centuries) (Byzantina Lodziensia)

Advances in Cereal & Pseudocereal Researches for Functional Foods (Food Science and Technology)

The ICC Handbook of Cereals, Flour, Dough & Product Testing Methods and Applications

Functional Cereals and Cereal Foods: Properties, Functionality and Applications

Bread-making quality of wheat: A century of breeding in Europe

Bread and the British Economy, 1770–1870

The Farinograph Handbook: Advances in Technology, Science, and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare

Wheat: Environment, Food and Health

Storage of Cereal Grains and Their Products

Encyclopedia of Food Grains

Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing

Whole Grains and Health