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Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new;
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Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management;
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Focuses on the processing of four cereals - maize (or corn), rice, sorghum, and wheat. A useful guide for those intending to set up a;
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Cereals processing is one of the oldest and most important of all food technologies. A distinguished international team;
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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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Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised;
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Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a;
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Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects;
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This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles;
Vergelijkbare producten zoals Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare
Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing;
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While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on;
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Principles of Cereal Science and Technology, Third Edition is completely updated and provides food science professionals and students the;
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Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region;
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This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and;
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This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing;
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Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food;
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of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested;
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vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding;
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Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products;
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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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Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal;
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Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by;
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Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by;
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Bakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective;
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Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well;
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Cereal Grain By-Products as Natural Antioxidants is een boek van Mohamed Kelany;
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