The ICC Handbook of Cereals, Flour, Dough & Product Testing PDF Download
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Author: Stanley P. Cauvain Publisher: DEStech Publications, Inc ISBN: 1932078991 Category : Reference Languages : en Pages : 511
Book Description
Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.
Author: Stanley P. Cauvain Publisher: DEStech Publications, Inc ISBN: 1932078991 Category : Reference Languages : en Pages : 511
Book Description
Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.
Author: Wiley-VCH Publisher: John Wiley & Sons ISBN: 3527339906 Category : Technology & Engineering Languages : en Pages : 1576
Book Description
A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.
Author: M.D. Ranken Publisher: Springer Science & Business Media ISBN: 9780751404043 Category : Science Languages : en Pages : 670
Book Description
This unique book is a well-respected, and highly successful, distillation of key information for the food industry. With authors from industry and academic world ensuring both commercial relevance and technological rigor, this book is bought by food scientists and technologists, processors, manufacturers, packagers and suppliers to the food industry. It has always been found as particularly useful for those relatively new to the industry who require quick access to well-written summaries of unfamiliar areas, and also to those longer serving individuals who require a convenient reference source to subjects that they perhaps have not needed to be up to date with in the recent past.
Author: Stanley P. Cauvain Publisher: John Wiley & Sons ISBN: 0470999322 Category : Cooking Languages : en Pages : 224
Book Description
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.
Author: Stanley P Cauvain Publisher: CRC Press ISBN: 9780849317620 Category : Technology & Engineering Languages : en Pages : 622
Book Description
Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.
Author: Colin W Wrigley Publisher: Academic Press ISBN: 0123947863 Category : Technology & Engineering Languages : en Pages : 1956
Book Description
The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further
Author: Yash Kalra Publisher: CRC Press ISBN: 9781420049398 Category : Science Languages : en Pages : 326
Book Description
The Handbook of Reference Methods for Plant Analysis is an outstanding resource of plant analysis procedures, outlined in easy-to-follow steps and laboratory-ready for implementation. Plant laboratory preparation methods such as dry ashing and acid and microwave digestion are discussed in detail. Extraction techniques for analysis of readily soluble elements (petiole analysis) and quick test kits for field testing are also presented. This handbook consolidates proven, time tested methods in one convenient source. Plant scientists in production agriculture, forestry, horticulture, environmental sciences, and other related disciplines will find the Handbook a standard laboratory reference. The Handbook was written for the Soil and Plant Analysis Council, Inc., of which the editor is a board member. The council aims to promote uniform soil test and plant analysis methods, use, interpretation, and terminology; and to stimulate research on the calibration and use of soil testing and plant analysis. This reference will help readers reach these important goals in their own research.
Author: Stanley P. Cauvain
Author: Stanley P. Cauvain
Author: Wiley-VCH
Author: Campden & Chorleywood Food Research Association
Author: M.D. Ranken
Author: Stanley P. Cauvain
Author: Stanley P Cauvain
Author: Colin W Wrigley
Author: 
Author: United States. Food and Drug Administration. Division of Microbiology
Author: Yash Kalra