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Cereal Grains for the Food and Beverage Industries

industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal;

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Cereal Grains

the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a;

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Cereal Grains

, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species;

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Enzymes in Food and Beverage Processing

vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the;

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Extrusion Cooking: Cereal Grains Processing

advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for;

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Cereal Grains

Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be;

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Advances in Cereal & Pseudocereal Researches for Functional Foods

Wheat and related grasses such as barley, rye, amaranth and quinoa have always been important for foods in Europe, the Levant and the;

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Sustainable Food and Beverage Industries

production and supply chains; the dairy industry; the meat industry; the coffee and tea industries; food and beverage waste products; food processing;

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Cereals and Pulses

phytochemical compositions and properties of cereal and pulse crops. It will serve as a timely guide for scientists working in food ingredients, food;

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Food and Beverage Management

This fifth edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been;

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Food and Beverage Management

This fifth edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been;

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Sprouted Grains

of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested;

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Food and Beverage Management

This third edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends;

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Food and Beverage Management

This fourth edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends;

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Handbook of Cereal Science and Technology

for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic;

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Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare

for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives;

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Non-Thermal Processing Technologies for the Grain Industry

plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal;

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Cereal Grains

for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods;

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Breakfast Cereals and How They Are Made

Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing;

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Innovations in Technologies for Fermented Food and Beverage Industries

of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries;

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Nanotechnology in the Food, Beverage and Nutraceutical Industries

, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field.;

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Postharvest Technology and Food Process Engineering

Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk;

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Postharvest Technology and Food Process Engineering

Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk;

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Storage of Cereal Grains and Their Products

> Professionals responsible for the storage and handling of grains will find this book a great resource, however, it will also be of interest to academic;

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Wheat Antioxidants

mechanisms involved, factors affecting availability/bioavailability, and the methods used to measure them. It discusses antioxidant properties;

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Activated Carbon Applications in the Food and Pharmaceutical Industries

Activated carbon has proven itself as a superior adsorbent for hundreds of food, beverage, agricultural, and pharmaceutical processing;

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International Environmental Labelling Vol.1 Food: For All People who wish to take care of Climate Change, Food Industries (Meat, Beverage, Dairy, Bake

Consumers say they want more sustainable products. They make purchase based on price, quality and the environmental impacts of the;

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