by
Talbot, Geoff.
Call Number
664 SCI
Publication Date
2009
Format:
Books
Relevance:
1.8472
by
Ferreira Guine, Raquel de Pinho.
Call Number
664.7
Publication Date
2013
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 technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological ab
Format:
Electronic Resources
Relevance:
0.2730
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by
Boye, Joyce I.
Call Number
641.308
Publication Date
2015
Summary
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-add
Format:
Electronic Resources
Relevance:
0.0864
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