Normal view MARC view ISBD view

Cereals and Cereal Products : Technology and Chemistry

By: Dendy, David A.V.
Contributor(s): Dobraszczyk, Bogdan J.
Material type: materialTypeLabelBookSeries: Publisher: India: Springer, 2001Edition: 1st.Description: 430 p.ISBN: 0834217678 (hardcover); 9780834217676 (hardcover).Subject(s): Cereal products | Grain products | Cereal foods | Food science and human nutritionDDC classification: 664.7 Dendy 20405 1st 2001 Food.Science Summary: Cereals are one of our most important crops, whether as cash crops for commercial farmers or subsistence crops in the developing third world. This book focuses on the chemistry and technology of cereals, set in the agricultural and socio-economic context. The subject of cereal is given a greater geographical scope than other books that are primarily concerned with wheat and bread. The principles of cereals discussed include structure and composition; economic importance; storage and transportation; analysis; post-harvest losses; and the starch industries. Also dealt with are the industrial processes which are the basis of our common foods - rice, bread, cornflakes, beer; and the common foods of more traditional societies such as the porridges of Africa and the tortillas of the Americas, as well as numerous fermented foods and drinks.
Tags from this library: No tags from this library for this title. Add tag(s)
Log in to add tags.
    average rating: 0.0 (0 votes)
Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664.7 Dendy 20406 1st 2001 Food.Science (Browse shelf) Available 20406
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664.7 Dendy 20407 1st 2001 Food.Science (Browse shelf) Available 20407
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664.7 Dendy 20405 1st 2001 Food.Science (Browse shelf) Available 20405
Total holds: 0
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
664.5 Mitchell 20068 1st 2006 Food.Science Sweeteners and Sugar Alternatives in Food Technology 664.615 Dubowska 23253 1st 2006 Food.Science Carcinogenic and Anticarcinogenic Food Components 664.7 Dendy 20405 1st 2001 Food.Science Cereals and Cereal Products : Technology and Chemistry 664.7 Dendy 20407 1st 2001 Food.Science Cereals and Cereal Products : Technology and Chemistry 664.7 Dendy 20406 1st 2001 Food.Science Cereals and Cereal Products : Technology and Chemistry 664.752 Cauvain 23630 1st 2009 Food.Science More Baking Problems Solved 664.7523 Cauvain 20411 1st 2006 Food.Science The Chorleywood Bread Process

Cereals are one of our most important crops, whether as cash crops for commercial farmers or subsistence crops in the developing third world. This book focuses on the chemistry and technology of cereals, set in the agricultural and socio-economic context. The subject of cereal is given a greater geographical scope than other books that are primarily concerned with wheat and bread. The principles of cereals discussed include structure and composition; economic importance; storage and transportation; analysis; post-harvest losses; and the starch industries. Also dealt with are the industrial processes which are the basis of our common foods - rice, bread, cornflakes, beer; and the common foods of more traditional societies such as the porridges of Africa and the tortillas of the Americas, as well as numerous fermented foods and drinks.

There are no comments for this item.

Log in to your account to post a comment.


Implemented and Maintained by UVAS Library.
For any Suggestions/Query Contact to library or Email:rehana.kousar@uvas.edu.pk Phone:+91 99239068
Website/OPAC best viewed in Mozilla Browser in 1366X768 Resolution.