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Chemistry and Technology of Cereals as Food and Feed
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Chemistry and Technology of Cereals as Food and Feed

Samuel A. Matz
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Book Summary:

This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials. This book should be of interest to those involved in agriculture, meat production and food science/technology.

About the Author:

Dr. Samuel A. Matz has had more than 40 years of practical experience in factories manufacturing many kinds of cereal products, including milling, baking, snack food processing, etc., as well as in chocolate manufacturing plants. --This text refers to an out of print or unavailable edition of this title.

Book Details:

  • Hardcover: 751 pages
  • Publisher: Springer; 2nd edition (April 30, 1991)
  • Language: English
  • ISBN-10: 0442308302
  • ISBN-13: 978-0442308308
  • Product Dimensions: 9.2 x 6.4 x 1.9 inches
  • Shipping Weight: 3.5 pounds
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