Kent's technology of cereals : an introduction for students of food science and agriculture

By:

Kent, N. L. (Norman Leslie)

Contributor(s):

Material type: Text

TextSeries: Woodhead Publishing in food science, technology, and nutritionPublisher: Duxford, United Kingdom : Woodhead Publishing. 2018Edition: Fifth Edition / Kurt A. Rosentrater and A.D. EversISBN:

9780081005323
9780081005293

Subject(s):

DDC classification:

E-BOOK (Available ON-CAMPUS only)

Online resources:

Click here to access online

Contents:

1 - Introduction to cereals and pseudocereals and their production - 2 - Production, uses and trade of cereals by continental regions - 3 - Botanical aspects - 4 - Chemical components and nutrition - 5 - Storage, handling and preprocessing - 6 - Dry-milling technology - 7 - Flour treatments, applications, quality, storage and transport - 8 - Bread-baking technology - 9 - Breakfast cereals - 10 - Extrusion processing of pasta and other products - 11 - Other food products - 12 - Malting, brewing, fermentation, and distilling - 13 - Feed and industrial uses for cereals - 14 - Wet milling: separating starch, gluten (protein) and fibre - 15 - Conclusions

Summary: Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies. The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses. Provides readers with a leader in cereal science literatureIncludes new sections on extrusion cooking and the use of cereals for animal feed, along with information on statistics, new products, impact of climate changes and genetics, new economic trends, new nutrition regulations and new technologiesUseful for students, researchers and industrial practitioners alike

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Mohinder Singh Randhawa Library	E-BOOK (Available ON-CAMPUS only) (Browse shelf(Opens below))	Available		OL-277

1 - Introduction to cereals and pseudocereals and their production
- 2 - Production, uses and trade of cereals by continental regions
- 3 - Botanical aspects
- 4 - Chemical components and nutrition
- 5 - Storage, handling and preprocessing
- 6 - Dry-milling technology
- 7 - Flour treatments, applications, quality, storage and transport
- 8 - Bread-baking technology
- 9 - Breakfast cereals
- 10 - Extrusion processing of pasta and other products
- 11 - Other food products
- 12 - Malting, brewing, fermentation, and distilling
- 13 - Feed and industrial uses for cereals
- 14 - Wet milling: separating starch, gluten (protein) and fibre
- 15 - Conclusions

Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies. The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses. Provides readers with a leader in cereal science literatureIncludes new sections on extrusion cooking and the use of cereals for animal feed, along with information on statistics, new products, impact of climate changes and genetics, new economic trends, new nutrition regulations and new technologiesUseful for students, researchers and industrial practitioners alike

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