Characterization of Cereals and Flours Properties, Analysis, and Applications
Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of...
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| Other Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York
MARCEL DEKKER, INC.
2003
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| Series: | Food science and technology
124 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 008 | 230228t2003 NYU ag# ##001 #deng#D | ||
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| 040 | # | # | |a DLC |b eng |c DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX557 |b .C44 2003 |
| 245 | 1 | 1 | |a Characterization of Cereals and Flours |b Properties, Analysis, and Applications |c Edited by Gönül Kaletunç, The Ohio State University Columbus, Ohio, U.S.A.; Kenneth J. Breslauer, Rutgers University Piscataway, New Jersey, U.S.A. |
| 264 | # | 1 | |a New York |b MARCEL DEKKER, INC. |c 2003 |
| 264 | # | 4 | |c ©2003 |
| 300 | # | # | |a xv, 523 pages, 8 unnumbered pages of plates |b illustrations (some colour) |c 24 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 490 | 1 | # | |a Food science and technology |v 124 |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality. The book discusses the influence of additives on pre- and postprocessed food biopolymers; the development of databases and construction of state diagrams to illustrate the state and function of cereal flours before, during, and after production; and the current techniques in image analysis, light and electron microscopy, and NMR spectroscopy used to analyze the microstructure of cereal products. It also discusses the methods used to optimize processing parameters and formulations to produce end-products with desirable sensory and textural properties; the shelf life of cereal products; and the relationships between the sensory and physical characteristics of cereal foods |
| 526 | 0 | # | |a FST261 |b AS116 |5 AS |
| 526 | 0 | # | |a Introduction To Food Chemistry |b Diploma In Food Technology |5 Faculty Of Applied Sciences |
| 650 | # | 0 | |a Grain |x Processing |
| 650 | # | 0 | |a Grain |x Analysis |
| 700 | 1 | # | |a Kaletunç, Gönül |e edited |
| 700 | 1 | # | |a Breslauer, Kenneth |e edited |
| 840 | # | # | |a Food science and technology (Marcel Dekker, Inc.) |v 124 |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=301375 |
Concepts in Cereal Chemistry