Engineering Aspects of Cereal and Cereal-Based Products [electronic resource].

ISBN:

9781439887035

Title:

Author:

Ferreira Guine, Raquel de Pinho.

Personal Author:

Ferreira Guine, Raquel de Pinho.

Publication Information:

Hoboken : CRC Press, 2013.

Physical Description:

1 online resource (356 p.)

Series:

Contemporary Food Engineering

General Note:

Description based upon print version of record.

Contents:

Front Cover; Contents; Series Preface; Preface; Series Editor; Editors; Contributors; Chapter 1: Cereal Production and its Characteristics; Chapter 2: Transportation and Storage of Cereals; Chapter 3: Malting; Chapter 4: Rice Processing; Chapter 5: Dry Milling; Chapter 6: Flour Quality and Technological Abilities; Chapter 7: Bread Making; Chapter 8: Confectionary Baking; Chapter 9: Breakfast Cereals; Chapter 10: Pasta; Chapter 11: Wet Milling and Starch Extraction; Chapter 12: Extrusion Cooking of Cereal-Based Products; Chapter 13: New Trends in Cereal-Based Products

Chapter 14: Effects of Processing on Nutritional and Functional Properties of Cereal ProductsBack Cover

Subject Term:

Cereal products.

Food industry and trade.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

Hoboken : CRC Press, 2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.7	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

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

Author Notes

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.