Using the Agricultural, Environmental, and Food Literature

2002-07-17
 |  Technology & Engineering
Using the Agricultural, Environmental, and Food Literature

Author: Barbara S. Hutchinson

Publisher: CRC Press

ISBN: 9780824743765

Category: Technology & Engineering

Page: 488

View: 769

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This text discusses a wide range of print and electronic media to locate hard-to-find documents, navigate poorly indexed subjects and investigate specific research topics and subcategories. It includes a chapter on grey and extension literature covering technical reports and international issues.

Wheat

2020-02-03
 |  Technology & Engineering
Wheat

Author: Hugh Cornell

Publisher: CRC Press

ISBN: 9781000725445

Category: Technology & Engineering

Page: 319

View: 369

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"This book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilization of wheat and the formulation of new and upgraded wheat-based food products. The book serves as a one-volume information resource for all those involved in the research, development, formulation, and evaluation of wheat-based food products. From the Authors' Preface Wheat continues to be one of the world's most important grains, especially as a food, where the unique properties of its products can be utilized to advantage. It provides an excellent example of a natural product from which a wide range of useful by-products can be made. This book discusses the components of the wheat kernel, which provide interesting examples of study of carbohydrate and protein chemistry, as well as lipids, minerals and vitamins. This book should serve as a useful reference for the cereal chemist, as well as chemists and food technologists in those industries in which by-products of flour are used, e.g., the confectionery industry in which modified starches and starch syrups are used. In addition, nutritionists, dieticians, and many kinds of researchers will find chapters of interest. Particular attention is given to particle-size determinations, an important area in food processing, and to the role of wheat proteins in gluten intolerance and wheat allergy. . . . Both the milling of wheat and flour quality are discussed in order to give the reader an idea of the distribution of the major components and the importance of proper size reduction. The book also has a chapter on wet milling of wheat flour . . . and chapters on the properties and uses of wheat starch, starch syrups, and chemically modified wheat starch.

Guide to Sources for Agricultural and Biological Research

2021-01-08
 |  Science
Guide to Sources for Agricultural and Biological Research

Author: J. Richard Blanchard

Publisher: University of California Press

ISBN: 9780520368842

Category: Science

Page: 748

View: 584

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This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.

Technology of Breadmaking

2015-02-17
 |  Technology & Engineering
Technology of Breadmaking

Author: Stanley Cauvain

Publisher: Springer

ISBN: 9783319146874

Category: Technology & Engineering

Page: 408

View: 640

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This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers. Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.

Walford's Guide to Reference Material: Science and technology

1999
 |  Reference
Walford's Guide to Reference Material: Science and technology

Author: Albert John Walford

Publisher: London : Library Association Pub.

ISBN: UOM:39015047531291

Category: Reference

Page: 712

View: 656

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A revised and updated guide to reference material. It contains selective and evaluative entries to guide the enquirer to the best source of reference in each subject area, be it journal article, CD-ROM, on-line database, bibliography, encyclopaedia, monograph or directory. It features full critical annotations and reviewers' comments and comprehensive author-title and subject indexes. The contents include: mathematics; astronomy and surveying; physics; chemistry; earth sciences; palaeontology; anthropology; biology; natural history; botany; zoology; patents and interventions; medicine; engineering; transport vehicles; agriculture and livestock; household management; communication; chemical industry; manufactures; industries, trades and crafts; and the building industry.

Kent’s Technology of Cereals

2017-09-21
 |  Technology & Engineering
Kent’s Technology of Cereals

Author: Kurt A. Rosentrater

Publisher: Woodhead Publishing

ISBN: 9780081005323

Category: Technology & Engineering

Page: 924

View: 763

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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-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 literature Includes 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 technologies Useful for students, researchers and industrial practitioners alike

Technology of Cereals

1994
 |  Technology & Engineering
Technology of Cereals

Author: Norman Leslie Kent

Publisher: Woodhead Publishing

ISBN: 0080408346

Category: Technology & Engineering

Page: 352

View: 243

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A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.

Kent’s Technology of Cereals

1994-01-01
 |  Technology & Engineering
Kent’s Technology of Cereals

Author: N. L. Kent

Publisher: Elsevier

ISBN: 9781855736603

Category: Technology & Engineering

Page: 352

View: 849

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This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.