Using Cereal Science and Technology for the Benefit of Consumers (Woodhead Publishing Series in Food Science, Technology and Nutrition): Proceedings ... Congress, 24-26th May, 2004, Harrogate, UK - Image 1

£95.00

Elsevier Using Cereal Science and Technology for the Benefit of Consumers (Woodhead Publishing Series in Food Science, Technology and Nutrition): Proceedings ... Congress, 24-26th May, 2004, Harrogate, UK

Name: Using Cereal Science and Technology for the Benefit of Consumers (Woodhead Publishing Series in Food Science, Technology and Nutrition): Proceedings ... Congress, 24-26th May, 2004, Harrogate, UK
Brand: Elsevier
Price: 95.0 GBP
Availability: InStock

063EJ2K002

Food Science

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Description

This comprehensive collection from one of the leading conferences in its field summarises some of the most important research in bread making and cereals processing. Papers range from innovations in wheat breeding through to the production of particular products (with, for example, enhanced nutritional and functional benefits). Key Features: extensive collection of proceedings from the 12th International Cereal and Bread Congress; high-quality papers highlighting the most recent developments in cereal science and technology; benefits for the industry and consumers are discussed. Contents: Wheat breeding strategies and end-use requirements for farmers, millers, bakers and other users of cereal products; Using cereals other than wheat and pseudo-cereals in the manufacture of food; Optimisation of existing and new milling processes for the conversion of wheat and other cereals; The development and use of wheat and flour evaluation techniques for predicting end-use suitability; Critical ingredient qualities and manufacturing processes determining the quality of bread and other fermented (yeast-raised) products; Creating health benefits with cereal products: cereal products and the health of consumers; New ingredients and innovation in processing technologies which enable new developments of wheat-based products; The development and production of cakes, cookies, pastries and other non-bread products; The application of wheat varieties, new ingredients and processing technologies in the production of extruded products, pasta and noodles; Transfer of knowledge through computer-based programs and training.

Product Specifications

Brand: Elsevier
Model: 063EJ2K002
Format: paperback
ASIN: 1845694791
Category: Books > Subjects > Science, Nature & Maths > Food & Farming > Food Science
Domain: Amazon UK
Release Date: 10 January 2005
Listed Since: 30 May 2008

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Elsevier Using Cereal Science and Technology for the Benefit of Consumers (Woodhead Publishing Series in Food Science, Technology and Nutrition): Proceedings ... Congress, 24-26th May, 2004, Harrogate, UK

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