Kaisa Poutanen – författare

Visar alla böcker från författaren Kaisa Poutanen. Handla med fri frakt och snabb leverans.

2 produkter

Kategorier

2 produkter

Breakfast Cereals and How They Are Made

Raw Materials, Processing, and Production

AvAlicia A. Perdon,Sylvia L. Schonauerm. fl.

Häftad, Engelska, 2020

2 384 kr

Skickas inom 10-15 vardagar

Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle - from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops.

Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.

Provides an up-to-date, end-to-end overview of the production process of cereal products Edited by active cereals researchers working in industry, with experts from both academia and industry supplying content Includes essential information on both ingredients and processes in the production of breakfast cereals Discusses materials, cooking and packaging Includes nutrition, quality and safety

Fibre-Rich and Wholegrain Foods

Improving Quality

AvJan A Delcour,Kaisa Poutanen

Inbunden, Engelska, 2013

2 069 kr

Skickas inom 10-15 vardagar

Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements.Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of their technical functionality are discussed, as are consumption and consumer challenges of wholegrain foods. Part two goes on to explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres. Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles, is the focus of part three. Fibre in extruded products is also investigated before part four reviews quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snack foods. Companion animal nutrition as affected by dietary fibre inclusion is discussed, before the book concludes with a consideration of soluble and insoluble fibre in infant nutrition.With its distinguished editors and international team of expert contributors, Fibre-rich and wholegrain foods provides a comprehensive guide to the field for researchers working in both the food industry and academia, as well as all those involved in the development, production and use of fibre-enriched and wholegrain foods.Reviews key research and best industry practice in the development of fibre-enriched and wholegrain productsConsiders analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foodsExplores sources of dietary fibre including: wheat and non-wheat cereal, vegetable, fruit and potato fibres

Företag, bibliotek eller offentlig verksamhet?

Kaisa Poutanen – författare

Breakfast Cereals and How They Are Made

Fibre-Rich and Wholegrain Foods

Mina sidor

Mina sidor

Hjälp

Hjälp

Om Bokus

Om Bokus

Populärt

Populärt

Inspiration

Inspiration