Engineering Aspects of Cereal and Cereal-Based Products

AvRaquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia

E-bok

Engelska, 2016

Del i serien Contemporary Food Engineering

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Beskrivning

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

Produktinformation

Utgivningsdatum:2016-04-19
Språk:Engelska
Filformat:EPUB
Kopieringsskydd:LCP
ISBN:9781040055946
Förlag:Taylor & Francis Ltd
Serie:Contemporary Food Engineering

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Mer om författaren

Raquel P. F. Guine 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.

Innehållsförteckning

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.