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Cover: 9780128120439 | Breakfast Cereals and How They Are Made | Alicia A. Perdon (u. a.)
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Breakfast Cereals and How They Are Made
Raw Materials, Processing, and Production
Taschenbuch von Alicia A. Perdon (u. a.)
Sprache: Englisch

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Beschreibung
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.

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.

Inhaltsverzeichnis
1. Breakfast Cereals and How They are Made - IntroductionAlicia A. Perdon, Kaisa S. Poutanen, and Sylvia L. Schonauer2. Breakfast Cereals-Forms, Ingredients, and Process FlowRobert Fast, Alicia A. Perdon, and Sylvia L. Schonauer

Section One - Raw Materials' Fundamentals3. An Agronomic Overview of US Cereal Cropping SystemsMaria Arlene A. Adviento-Borbe4. Cereal Grains and Other IngredientsAlicia A. Perdon and Ulla Holopainen-Mantila5. Cereal Raw Material PretreatmentKaisa S. Poutanen6. Major Changes in Cereal Biopolymers During Ready-to-Eat Cereal ProcessingVictor T. Huang and Alicia A. Perdon7. Extrusion--Cooking and ExpansionMagdalena Kristiawan, Laurent Chaunier, Aleida J. Sandoval, and Guy Della Valle8. Thin-Layer Sugar Crystallization PrinciplesRichard W. Hartel

Section Two - Process and Packaging9. Material Handling and TransportingSylvia L. Schonauer and Robert B. Fast10. Weighing and Blending (including granola processing)Robert Fast, Alicia A. Perdon, and Sylvia L. Schonauer11. Cookinglwood CaldwellRobert Fast, Bradley Strahm, Paul Whalen, and Sylvia L. Schonauer12. DryingJames C. Breslin13. Milling and FormingJoseph A. George, Elwood F. Caldwell, Robert B. Fast, Charles Lauhoff, and Leon Levine14. TemperingElwood Caldwell, Robert Fast, James Ievolella, Harry Levine, Louise Slade, Sylvia L. Schonauer, and Alicia A. Perdon15. ToastingJames C. Breslin and Kevin Knott16. CoatingJames C. Breslin, Robert E. Burns, and Wilf H. Jones17. FortificationCarol Saade and Emily O. Arijaje18. Packaging Technology and Food QualityFrank E. Pringle, Edward J. Monahan, and Elwood F. Caldwell

Section Three - Finished Food19. Nutritional Aspects of Breakfast CerealsJulie Miller Jones and Kaisa S. Poutanen20. Environmental Challenges in Breakfast Cereal ManufactureJohn Etzcorn and Alicia A. Perdon21. Breakfast Cereals: Current and Future ChallengesSteve Leusner

Details
Erscheinungsjahr: 2020
Genre: Technik
Rubrik: Naturwissenschaften & Technik
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780128120439
ISBN-10: 0128120436
Sprache: Englisch
Herstellernummer: C2017-0-04647-5
Autor: Perdon, Alicia A.
Redaktion: Perdon, Alicia A.
Schonauer, Sylvia L.
Poutanen, Kaisa
Auflage: 3. Aufl.
Hersteller: Elsevier Science & Technology
Woodhead Publishing and AACC International Press
Verantwortliche Person für die EU: Zeitfracht Medien GmbH, Ferdinand-Jühlke-Str. 7, D-99095 Erfurt, produktsicherheit@zeitfracht.de
Maße: 22 x 152 x 229 mm
Von/Mit: Alicia A. Perdon (u. a.)
Erscheinungsdatum: 14.01.2020
Gewicht: 0,768 kg
Artikel-ID: 126702444
Inhaltsverzeichnis
1. Breakfast Cereals and How They are Made - IntroductionAlicia A. Perdon, Kaisa S. Poutanen, and Sylvia L. Schonauer2. Breakfast Cereals-Forms, Ingredients, and Process FlowRobert Fast, Alicia A. Perdon, and Sylvia L. Schonauer

Section One - Raw Materials' Fundamentals3. An Agronomic Overview of US Cereal Cropping SystemsMaria Arlene A. Adviento-Borbe4. Cereal Grains and Other IngredientsAlicia A. Perdon and Ulla Holopainen-Mantila5. Cereal Raw Material PretreatmentKaisa S. Poutanen6. Major Changes in Cereal Biopolymers During Ready-to-Eat Cereal ProcessingVictor T. Huang and Alicia A. Perdon7. Extrusion--Cooking and ExpansionMagdalena Kristiawan, Laurent Chaunier, Aleida J. Sandoval, and Guy Della Valle8. Thin-Layer Sugar Crystallization PrinciplesRichard W. Hartel

Section Two - Process and Packaging9. Material Handling and TransportingSylvia L. Schonauer and Robert B. Fast10. Weighing and Blending (including granola processing)Robert Fast, Alicia A. Perdon, and Sylvia L. Schonauer11. Cookinglwood CaldwellRobert Fast, Bradley Strahm, Paul Whalen, and Sylvia L. Schonauer12. DryingJames C. Breslin13. Milling and FormingJoseph A. George, Elwood F. Caldwell, Robert B. Fast, Charles Lauhoff, and Leon Levine14. TemperingElwood Caldwell, Robert Fast, James Ievolella, Harry Levine, Louise Slade, Sylvia L. Schonauer, and Alicia A. Perdon15. ToastingJames C. Breslin and Kevin Knott16. CoatingJames C. Breslin, Robert E. Burns, and Wilf H. Jones17. FortificationCarol Saade and Emily O. Arijaje18. Packaging Technology and Food QualityFrank E. Pringle, Edward J. Monahan, and Elwood F. Caldwell

Section Three - Finished Food19. Nutritional Aspects of Breakfast CerealsJulie Miller Jones and Kaisa S. Poutanen20. Environmental Challenges in Breakfast Cereal ManufactureJohn Etzcorn and Alicia A. Perdon21. Breakfast Cereals: Current and Future ChallengesSteve Leusner

Details
Erscheinungsjahr: 2020
Genre: Technik
Rubrik: Naturwissenschaften & Technik
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780128120439
ISBN-10: 0128120436
Sprache: Englisch
Herstellernummer: C2017-0-04647-5
Autor: Perdon, Alicia A.
Redaktion: Perdon, Alicia A.
Schonauer, Sylvia L.
Poutanen, Kaisa
Auflage: 3. Aufl.
Hersteller: Elsevier Science & Technology
Woodhead Publishing and AACC International Press
Verantwortliche Person für die EU: Zeitfracht Medien GmbH, Ferdinand-Jühlke-Str. 7, D-99095 Erfurt, produktsicherheit@zeitfracht.de
Maße: 22 x 152 x 229 mm
Von/Mit: Alicia A. Perdon (u. a.)
Erscheinungsdatum: 14.01.2020
Gewicht: 0,768 kg
Artikel-ID: 126702444
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