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Extrusion Cooking: Cereal Grains Processing

Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing;

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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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Cereal Grains

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

of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional;

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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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Kent's Technology of Cereals

. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed;

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Cereal Grains

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

This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles;

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Cereal Grains for the Food and Beverage Industries

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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Sustainable Recovery and Reutilization of Cereal Processing By-Products

Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management;

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Engineering Aspects of Cereal and Cereal-Based Products

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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Handbook of Cereal Science and Technology

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and;

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Cereal Grains

Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal;

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Characterization of Cereals and Flours

influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality;

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Advances in Food Extrusion Technology

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality;

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Advances in Food Extrusion Technology

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality;

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Storage of Cereal Grains and Their Products

researchers and postgraduate students in both cereal science and food processing. Presents an up-to-date, end-to-end overview of the;

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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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The Technology of Extrusion Cooking

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Principles of Cereal Science and Technology

Principles of Cereal Science and Technology, Third Edition is completely updated and provides food science professionals and students the;

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Cereal Grain-based Functional Foods

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed;

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Polymer Processing and Structure Development

behaviour; shaping methods and physical processes during cooking and curing, and analyses of moulding and extrusion processes.;

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Cereal Processing

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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Wheat Antioxidants

, storage, and food formulation and processing on availability/bioavailability. Wheat Antioxidants will help cereal chemists, food technologists;

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Extrusion

The second edition of Extrusion is designed to aid operators, engineers, and managers in extrusion processing in quickly answering;

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Whole Grains and their Bioactives

disease, particularly regarding the cereal grains that dominate the Western diet. In this volume, editors Jodee Johnson and Taylor Wallace;

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Pulse Chemistry and Technology

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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