Download or read book Modern Cereal Chemistry Sixth Edition With Illustrations written by Douglas William Kent JONES (and AMOS (Arthur James)) and published by . This book was released on 1967 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Modern Cereal Chemistry written by Douglas William Kent-Jones and published by . This book was released on 1967 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Modern Cereal Chemistry Fourth Edition With a Bibliography written by Douglas William Kent JONES (and AMOS (Arthur James)) and published by . This book was released on 1947 with total page 651 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Modern Cereal Chemistry written by Douglas William Kent-Jones and published by . This book was released on 1924 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Modern Cereal Chemistry Fifth Edition written by Douglas William Kent JONES (and AMOS (Arthur James)) and published by . This book was released on 1957 with total page 817 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Modern Cereal Chemistry Etc written by Douglas William Kent Jones and published by . This book was released on 1939 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Modern Cereal Chemistry written by Douglas William Kent-Jones and published by . This book was released on 1927 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Modern Cereal Chemistry Revised and Enlarged Edition written by Douglas William Kent JONES and published by . This book was released on 1927 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Modern Cereal Chemistry written by Douglas William Kent-Jones and published by . This book was released on 1951 with total page 651 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Developing Sustainable and Health Promoting Cereals and Pseudocereals written by Marianna Rakszegi and published by Elsevier. This book was released on 2023-03-27 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developing Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent developments in the fields of cereal and pseudocereal breeding, with particular emphasis on the latest biotechnological techniques likely to lead to breakthrough changes in plant breeding. The book provides comprehensive information on the use of genetic resources or pre-breeding activities to improve health-related properties of cereals and pseudocereals. The text also explores targeted field-management practices and the latest in biotechnological methodologies, and offers a cohesive overview necessary for understanding the potential impacts and benefits of improved production of cereals and pseudocereals with high-nutritional value. Includes coverage of cereals and pseudocereals in a single comprehensive volume Focuses on sustainable circular economy, including assurance of food safety, quality, and health benefits Examines breeding to attain robust cereal and pseudocereals with higher nutritional value and adapted to specific regions, climate change, and global warming

Download or read book Kent s Technology of Cereals written by N. L. Kent and published by Elsevier. This book was released on 1994-01-01 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book The Technology of Cake Making written by A.J. Bent and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.

Download or read book Bulletin of the Chemical Society written by and published by . This book was released on 1963 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Non Traditional Feeds for Use in Swine Production 1992 written by Phillip Thacker and published by CRC Press. This book was released on 2017-11-22 with total page 745 pages. Available in PDF, EPUB and Kindle. Book excerpt: Feed represents the single greatest expense associated with bringing pigs to market weight. Therefore, if you can reduce the cost of feeding without detriment to pig performance, the economics of swine production will improve. The ingredient list for swine rations has become fairly limited, and the majority of diets fed to pigs consist of a few staples, such as corn, wheat, barley, and soybean meal. Non-Traditional Feeds for Use in Swine Production explores over fifty non-traditional feedstuffs in terms of their nutritional content and their viability as alternative, cost effective food sources

Download or read book Malts and Malting written by D.E. Briggs and published by Springer Science & Business Media. This book was released on 1998-09-30 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt: Malts are used in the manufacture of beers, whiskies, foodstuffs, non-alcoholic beverages and confectionery. Placing an emphasis on barley as the most used cereal grain, this book offers an up-to-date account of malt manufacture.

Download or read book Journal of the Society of Chemical Industry written by Society of Chemical Industry (Great Britain) and published by . This book was released on 1924 with total page 1828 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes list of members, 1882-1902 and proceedings of the annual meetings and various supplements.

Download or read book Food Flavorings written by P. R. Ashurst and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: The need for a further edition of a book is gratifying for contributors and editor alike. When faced with the corresponding challenge to identify what has changed in one sector of a particular industry, however, initial enthusiasm frequently declines. Nowhere is this more evident than in this book on food flavourings, because the industry still remains the tantalising blend of art, science and technology that was alluded to in the first edition. Instrumentation and analytical skills can now identify flavour components down to nanogram and picogram concentrations and yet the skilled flavourist is often still able to defeat this scientific ability. Many parts of the food industry, and in particular the more traditional outlets such as baking and confectionery, use flavours and methods of application that have changed little in fifty years. At the other end of the spectrum, advanced synthetic chemistry methods and computer-controlled natural product processes can give the flavour industry a greater selection of higher quality materials than ever before. The industry itself has, in recent years, undergone many commercial changes, and in the U.K. some manufacturers' names known for a century or more have disappeared to become part of larger corporate entities. Flavours are for the first time controlled, albeit in a small way, by statute based on a European Directive.